Italian Oven-Baked Polenta with Sun-Dried Tomatoes and Parmesan

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

Creamy oven-baked polenta studded with sun-dried tomatoes and finished with a golden Parmesan crust for a comforting Italian side or main. This italian-inspired vegetarian (vegetarian) ready in about 55 minutes pairs polenta (coarse cornmeal), water, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Prep: 10 min Cook: 45 min Serves 6 Italian cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Bring 4 cups water to a boil in a large saucepan. Slowly whisk in 1 cup polenta, reducing heat to low. Cook, stirring constantly, for 15 minutes until thick and creamy.
  2. Step 2: Remove from heat and stir in 2 tbsp unsalted butter, 1 tsp salt, 1/2 tsp black pepper, 1/2 cup chopped sun-dried tomatoes, and 1/2 cup grated Parmesan until combined and smooth.
  3. Step 3: Pour polenta into a greased 9x9-inch baking dish and smooth the top. Sprinkle remaining 1/4 cup Parmesan cheese evenly over the surface.
  4. Step 4: Bake for 25-30 minutes until the edges are golden and the top is set. Garnish with 1/4 cup chopped fresh basil before serving warm.

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Frequently asked questions

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

Total time is about 55 minutes (10 min prep + 45 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 Tomatoes 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 Tomatoes 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 Tomatoes and Parmesan 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 Tomatoes 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.

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