Italian Oven-Baked Polenta with Roasted Tomato Confit

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

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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Frequently asked questions

How long does Italian Oven-Baked Polenta with Roasted Tomato Confit take to make?

Total time is about 70 minutes (10 min prep + 60 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 Tomato Confit?

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 Tomato Confit?

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 Tomato Confit 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 Tomato Confit 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.

What others are saying

Related recipes