Italian Oven-Baked Polenta with Sundried Tomatoes and Parmesan
Creamy polenta baked in the oven with savory sundried tomatoes and sharp Parmesan cheese for a comforting Italian side. This italian-inspired vegetarian ready in about 60 minutes pairs polenta (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.
Ingredients
- 1 cup polenta (cornmeal)
- 4 cups water
- 1 tsp salt
- 2 tbsp olive oil
- 1/3 cup sundried tomatoes (packed in oil)
- 1/2 cup Parmesan cheese, grated
- 1/4 tsp black pepper
- 6 leaves fresh basil leaves
Instructions
- Step 1: Preheat oven to 375°F and grease an 8-inch square baking dish with 1 tbsp olive oil.
- Step 2: Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Gradually whisk in 1 cup polenta, reducing heat to low. Cook for 20 minutes, stirring frequently until thick and creamy.
- Step 3: Chop 1/3 cup sundried tomatoes into small pieces and stir into the polenta along with 1 tbsp olive oil, 1/2 cup grated Parmesan cheese, and 1/4 tsp black pepper.
- Step 4: Pour the polenta mixture into the prepared baking dish and smooth the top. Sprinkle an additional 1/4 cup Parmesan over the surface.
- Step 5: Bake for 30 minutes until the top is golden and firm to the touch.
- Step 6: Remove from oven and garnish with 6 fresh basil leaves torn over the top before 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 Sundried Tomatoes 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 Sundried 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 (cornmeal) from drying out.
Can I substitute ingredients in Italian Oven-Baked Polenta with Sundried 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 Sundried Tomatoes 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.
What goes well with Italian Oven-Baked Polenta with Sundried Tomatoes and Parmesan?
Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
