Italian Oven-Baked Polenta with Sun-Dried Tomato and Parmesan Crust
Creamy polenta baked until set and topped with a savory crust of sun-dried tomatoes, Parmesan cheese, and fresh herbs, perfect as a side or light vegetarian dish. This italian-inspired vegetarian (vegetarian) ready in about 65 minutes pairs water, coarse cornmeal (polenta), salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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
- 4 cups water
- 1 cup coarse cornmeal (polenta)
- 1 tsp salt
- 2 tbsp unsalted butter
- 3/4 cup grated Parmesan cheese
- 1/2 cup, chopped sun-dried tomatoes
- 2 tbsp, chopped fresh basil
- 2 tbsp olive oil
- 1/4 tsp black pepper
- 1/2 cup shredded mozzarella cheese
Instructions
- Step 1: Preheat the oven to 375°F. In a large saucepan, bring 4 cups water and 1 tsp salt to a boil over medium-high heat.
- Step 2: Gradually whisk in 1 cup coarse cornmeal, reducing heat to low. Cook, stirring constantly with a wooden spoon, for 20-25 minutes until thick and creamy.
- Step 3: Remove from heat and stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until melted and smooth.
- Step 4: Pour the polenta into a lightly oiled 9x9 inch baking dish, smoothing the top with a spatula.
- Step 5: In a small bowl, combine 1/2 cup chopped sun-dried tomatoes, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, 2 tbsp chopped fresh basil, 2 tbsp olive oil, and 1/4 tsp black pepper.
- Step 6: Spread the sun-dried tomato mixture evenly over the polenta layer.
- Step 7: Bake in the preheated oven for 25-30 minutes until the topping is golden and bubbly.
- Step 8: Let cool for 5 minutes before slicing into squares and serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Baked Polenta with Sun-Dried Tomato and Parmesan Crust take to make?
Total time is about 65 minutes (10 min prep + 55 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 Crust?
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 water from drying out.
Can I substitute ingredients in Italian Oven-Baked Polenta with Sun-Dried Tomato and Parmesan Crust?
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 Crust for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Crust 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.
