Italian Oven-Baked Polenta with Tomato Basil Sauce and Parmesan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy oven-baked polenta topped with a vibrant homemade tomato basil sauce and freshly grated Parmesan for a comforting Italian vegetarian dish. This italian-inspired vegetarian (vegetarian) ready in about 55 minutes blends polenta (coarse cornmeal), water, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 310 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup polenta over medium heat to prevent lumps.
  2. Step 2: Cook polenta, stirring frequently, for about 5-7 minutes until thickened and creamy. Remove from heat and stir in 1 tbsp olive oil.
  3. Step 3: Pour the polenta into a greased 8x8 inch baking dish, smoothing the top with a spatula. Bake uncovered for 25 minutes until edges begin to set.
  4. Step 4: Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
  5. Step 5: Add 1 can (14 oz) crushed tomatoes and 1/4 cup chopped fresh basil to the skillet. Simmer the sauce for 10 minutes until slightly thickened and aromatic.
  6. Step 6: Remove polenta from oven, spread tomato basil sauce evenly over the top, sprinkle 1/2 cup freshly grated Parmesan cheese and 1/4 tsp black pepper.
  7. Step 7: Return to oven and bake an additional 10 minutes until cheese melts and sauce bubbles. Let cool 5 minutes before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Italian Oven-Baked Polenta with Tomato Basil Sauce and Parmesan take to make?

Total time is about 55 minutes (10 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Italian Oven-Baked Polenta with Tomato Basil Sauce and Parmesan?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Italian Oven-Baked Polenta with Tomato Basil Sauce 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 Tomato Basil Sauce 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 Tomato Basil Sauce 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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