Low-Temperature Baked Polenta with Roasted Tomato Ragù

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

Creamy polenta slow-baked at a low temperature topped with a rich, roasted tomato and garlic ragù bursting with deep flavors. This italian-inspired vegetarian (vegetarian) ready in about 75 minutes pairs coarse cornmeal (polenta), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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: 15 min Cook: 60 min Serves 4 Italian cuisine 310 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Bring 4 cups water and 1 1/2 tsp salt to a boil in a large saucepan. Gradually whisk in 1 cup coarse cornmeal. Reduce heat to low and cook, whisking constantly for 2 minutes.
  2. Step 2: Pour the hot polenta mixture into a buttered 9-inch square baking dish. Sprinkle 1/2 cup grated Parmesan cheese evenly over the top. Cover tightly with foil and bake at 300°F for 1 hour, until set and creamy.
  3. Step 3: While polenta bakes, toss 6 halved plum tomatoes, 4 peeled garlic cloves, 1 small finely chopped onion, 1/4 tsp red chili flakes, 2 tbsp olive oil, 1/2 tsp black pepper, and 1/4 cup chopped fresh basil on a baking sheet.
  4. Step 4: Roast the tomato mixture in the oven alongside the polenta for 45 minutes until tomatoes are soft and caramelized, stirring halfway through.
  5. Step 5: Remove polenta and tomato ragù from oven. Spoon the roasted tomato ragù generously over the baked polenta. Garnish with additional basil if desired. Serve warm as a hearty vegetarian main or side.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Low-Temperature Baked Polenta with Roasted Tomato Ragù take to make?

Total time is about 75 minutes (15 min prep + 60 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 Low-Temperature Baked Polenta with Roasted Tomato Ragù?

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 coarse cornmeal (polenta) from drying out.

Can I substitute ingredients in Low-Temperature Baked Polenta with Roasted Tomato Ragù?

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 Low-Temperature Baked Polenta with Roasted Tomato Ragù 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 Low-Temperature Baked Polenta with Roasted Tomato Ragù 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.

Related recipes