Italian Oven-Baked Polenta with Roasted Tomato Sauce
Creamy polenta baked to a golden crust, topped with a rich roasted tomato and garlic sauce, perfect as a comforting vegetarian entrée. This italian-inspired vegetarian (vegetarian) ready in about 60 minutes blends polenta (coarse cornmeal), water, finely grated Parmesan cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1/2 cup finely grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp, plus more for seasoning salt
- 2 cups, halved cherry tomatoes
- 4 whole cloves garlic cloves
- 3 tbsp extra virgin olive oil
- 1/4 cup, chopped fresh basil leaves
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 cups halved cherry tomatoes and 4 whole garlic cloves with 2 tbsp extra virgin olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes until tomatoes are soft and slightly caramelized.
- Step 2: Meanwhile, bring 4 cups water and 1 tsp salt to a boil in a large saucepan. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, for 20 minutes until thick and creamy.
- Step 3: Remove polenta from heat and stir in 1/2 cup finely grated Parmesan cheese and 2 tbsp unsalted butter until melted and smooth.
- Step 4: Transfer polenta to a buttered 8x8-inch baking dish, smoothing the top with a spatula. Bake in the preheated oven for 15 minutes until the edges are set and lightly golden.
- Step 5: Remove the roasted tomatoes and garlic from the oven and mash them with a fork, mixing in 1/4 cup chopped fresh basil and 1/4 tsp red pepper flakes if using.
- Step 6: Spoon the roasted tomato sauce over the baked polenta before serving warm as a satisfying vegetarian main or side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Baked Polenta with Roasted Tomato Sauce take to make?
Total time is about 60 minutes (10 min prep + 50 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Italian Oven-Baked Polenta with Roasted Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Italian Oven-Baked Polenta with Roasted Tomato Sauce?
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 Sauce 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 Sauce 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.
