Italian Oven-Baked Polenta with Roasted Tomato Ragù

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy polenta baked until golden and topped with a slow-roasted tomato ragù bursting with garlic, basil, and a touch of chili. This italian-inspired vegetarian (vegetarian) ready in about 60 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: 50 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup polenta and reduce heat to low.
  2. Step 2: Cook polenta, stirring frequently, for 25-30 minutes until thick and creamy. Remove from heat and stir in 1/2 cup grated parmesan cheese and 1 tbsp olive oil.
  3. Step 3: Transfer polenta to a greased 9x9 inch baking dish, spread evenly and drizzle with 1 tbsp olive oil. Bake for 20 minutes until edges are golden and set.
  4. Step 4: Meanwhile, toss 6 quartered roma tomatoes, 4 whole peeled garlic cloves, 1/4 tsp red chili flakes, 1 tbsp olive oil, 1/2 tsp black pepper in a baking tray. Roast in the oven alongside polenta for 20 minutes until tomatoes are soft and slightly caramelized.
  5. Step 5: Remove tomatoes and garlic; mash together with 1/4 cup chopped fresh basil.
  6. Step 6: Spread the roasted tomato ragù over baked polenta and drizzle remaining 1 tbsp olive oil on top. Serve warm garnished with extra basil if desired.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 60 minutes (10 min prep + 50 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 Ragù?

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 Ragù?

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 Ragù 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 Ragù 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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