Italian Oven-Baked Polenta with Roasted Cherry Tomatoes and Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy polenta baked until golden and topped with slow-roasted cherry tomatoes and melted Parmesan cheese. This italian-inspired vegetarian ready in about 45 minutes pairs polenta (coarse cornmeal), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (14 ratings) Prep: 10 min Cook: 35 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil.
  2. Step 2: Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring constantly for 5 minutes until thick and creamy.
  3. Step 3: Remove from heat and stir in 2 tbsp extra virgin olive oil and 1/2 cup grated Parmesan cheese until smooth.
  4. Step 4: Transfer polenta to a greased 9x9-inch baking dish, smoothing the top with a spatula.
  5. Step 5: In a bowl, toss 2 cups cherry tomatoes with 3 minced garlic cloves, 1 tsp fresh thyme leaves, 1 tbsp olive oil, and 1/4 tsp black pepper.
  6. Step 6: Spread the tomato mixture evenly over the polenta and sprinkle the remaining 1/4 cup Parmesan cheese on top.
  7. Step 7: Bake uncovered for 25-30 minutes until the top is golden and bubbly.
  8. Step 8: Let cool for 5 minutes before slicing and serving warm.

Frequently asked questions

How long does Italian Oven-Baked Polenta with Roasted Cherry Tomatoes and Parmesan take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Oven-Baked Polenta with Roasted Cherry Tomatoes and Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep polenta (coarse cornmeal) from drying out.

Can I substitute ingredients in Italian Oven-Baked Polenta with Roasted Cherry Tomatoes and Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Oven-Baked Polenta with Roasted Cherry Tomatoes and Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Italian Oven-Baked Polenta with Roasted Cherry Tomatoes and Parmesan vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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