Italian Oven-Baked Polenta with Roasted Tomato Confit

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy polenta baked to golden edges topped with slow-roasted garlic-tomato confit, creating a comforting and rustic Italian-inspired dish. This Italian-inspired comfort-food recipe (vegetarian), ready in about 70 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 320 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.

Prep: 10 min Cook: 60 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F (135°C). In a small roasting pan, combine 2 cups whole cherry tomatoes, 6 thinly sliced garlic cloves, 1/4 cup extra virgin olive oil, 1 tsp chopped fresh rosemary, and 1/4 tsp black pepper. Toss gently and roast for 90 minutes until tomatoes are softened and slightly caramelized.
  2. Step 2: Meanwhile, bring 4 cups water and 1 tsp salt to a boil in a medium saucepan over high heat.
  3. Step 3: Gradually whisk in 1 cup coarse polenta into the boiling water, reduce heat to low, and cook, stirring frequently, for 25-30 minutes until thick and creamy.
  4. Step 4: Remove polenta from heat and stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until fully incorporated and smooth.
  5. Step 5: Pour the polenta into a greased 9x9-inch baking dish, smoothing the top.
  6. Step 6: Bake the polenta for 20 minutes at 350°F (175°C) until the edges are lightly golden and set.
  7. Step 7: Remove the roasted tomato confit from the oven and spoon it generously over the baked polenta before serving warm.

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