Italian Oven-Baked Polenta with Sun-Dried Tomato and Parmesan
Creamy oven-baked polenta layered with sun-dried tomatoes and grated Parmesan cheese for a rich, comforting Italian vegetarian dish. This italian-inspired vegetarian (vegetarian) ready in about 60 minutes pairs polenta (coarse cornmeal), water, sun-dried tomatoes chopped 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.
Ingredients
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1/2 cup sun-dried tomatoes chopped
- 3/4 cup Parmesan cheese grated
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh basil chopped
Instructions
- Step 1: Preheat your oven to 375°F. Bring 4 cups water and 1 teaspoon salt to a boil in a large saucepan.
- Step 2: Slowly whisk in 1 cup polenta, reducing heat to low. Cook, stirring frequently with a wooden spoon, for 20 minutes until thick and creamy.
- Step 3: Remove from heat and stir in 2 tablespoons unsalted butter, 3/4 cup grated Parmesan cheese, 1/2 cup chopped sun-dried tomatoes, 1/2 teaspoon black pepper, and 2 tablespoons chopped fresh basil until well combined.
- Step 4: Pour the polenta mixture into a greased 8x8-inch baking dish, smoothing the top with a spatula.
- Step 5: Bake in the preheated oven for 25-30 minutes until the edges are golden and the polenta is set.
- Step 6: Let cool for 5 minutes before slicing and serving as a hearty vegetarian side or main.
Frequently asked questions
How long does Italian Oven-Baked Polenta with Sun-Dried Tomato and Parmesan 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 Sun-Dried Tomato and Parmesan?
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 Parmesan?
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 Parmesan 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 Parmesan 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.
Related recipes
Italian Oven-Baked Polenta with Roasted Cherry Tomatoes and Basil
Italian Baked Eggplant Parmesan with Fresh Basil
Italian Oven-Roasted Vegetable Lasagna with Ricotta and Spinach
Baked Italian-Style Eggplant Parmesan Stacks
Italian Oven-Baked Polenta with Parmesan and Rosemary
Charred Broccoli Rabe with Garlic and Chili Flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
