Italian Oven-Baked Polenta with Sun-Dried Tomato and Basil

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

Creamy polenta baked with sun-dried tomatoes and fresh basil, topped with melted Parmesan for a comforting Italian side or vegetarian main. This italian-inspired vegetarian (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.

Prep: 5 min Cook: 40 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Gradually whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, for 20 minutes until thick and creamy.
  2. Step 2: Remove polenta from heat and stir in 2 tbsp olive oil, 1/3 cup chopped sun-dried tomatoes, 1/4 cup chopped fresh basil, and 1/4 tsp black pepper until evenly combined.
  3. Step 3: Preheat oven to 400°F. Pour polenta mixture into a greased 8x8-inch baking dish and smooth the top. Sprinkle 1/2 cup grated Parmesan cheese evenly over the surface.
  4. Step 4: Bake uncovered for 15-20 minutes until the edges are set and cheese is golden and bubbly. Let cool slightly before slicing and serving as a hearty side or vegetarian entrée.

Equipment for this recipe

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Frequently asked questions

How long does Italian Oven-Baked Polenta with Sun-Dried Tomato and Basil take to make?

Total time is about 45 minutes (5 min prep + 40 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 Sun-Dried Tomato and Basil?

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 Sun-Dried Tomato and Basil?

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 Sun-Dried Tomato and Basil 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 Sun-Dried Tomato and Basil 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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