Italian Oven-Baked Polenta with Sundried Tomato and Parmesan

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

Creamy polenta baked with savory sundried tomatoes and Parmesan cheese, perfect as a comforting Italian side or vegetarian main. This italian-inspired vegetarian (vegetarian) ready in about 55 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: 10 min Cook: 45 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Gradually whisk in 1 cup polenta over medium heat to avoid lumps. Reduce heat to low and cook, stirring frequently, for 20 minutes until thick and creamy.
  2. Step 2: Remove from heat and stir in 2 tbsp butter, 1/2 cup chopped sundried tomatoes, 1/2 cup grated Parmesan cheese, and 1/4 tsp black pepper until fully combined.
  3. Step 3: Preheat oven to 375°F. Pour the polenta mixture into a greased 8x8 inch baking dish, spreading evenly. Sprinkle remaining 1/4 cup Parmesan cheese over the top.
  4. Step 4: Bake for 25 minutes until the edges are set and the top is lightly golden. Garnish with 2 tbsp chopped fresh basil before serving.

Equipment for this recipe

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Frequently asked questions

How long does Italian Oven-Baked Polenta with Sundried Tomato 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 Sundried 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 Sundried 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 Sundried 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 Sundried 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.

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