Oven-Baked Polenta with Tomato and Basil Ragù

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

Creamy polenta baked in the oven topped with a fresh tomato and basil ragù, offering a comforting Italian vegetarian main or side. This italian-inspired vegetarian ready in about 55 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 320 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: 40 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a large saucepan, bring 4 cups water and 1 tsp salt to a boil. Gradually whisk in 1 cup coarse cornmeal, reduce heat to low, and cook, stirring constantly, for 10-12 minutes until thick and creamy.
  2. Step 2: Stir in 1 tbsp olive oil and 1/4 cup grated Parmesan cheese, then pour polenta into a lightly oiled 9x9-inch baking dish. Spread evenly and bake for 25 minutes until set.
  3. Step 3: Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion and 3 minced garlic cloves, sauté for 4-5 minutes until translucent.
  4. Step 4: Add 2 cups halved cherry tomatoes, 1/4 tsp red pepper flakes, and 1/4 cup chopped fresh basil. Cook for 8-10 minutes until tomatoes break down into a chunky sauce.
  5. Step 5: Remove polenta from oven, spoon tomato basil ragù evenly over the top, sprinkle additional Parmesan if desired, and serve warm.

Frequently asked questions

How long does Oven-Baked Polenta with Tomato and Basil Ragù take to make?

Total time is about 55 minutes (15 min prep + 40 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 Oven-Baked Polenta with Tomato and Basil 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 Oven-Baked Polenta with Tomato and Basil 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 Oven-Baked Polenta with Tomato and Basil 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 Oven-Baked Polenta with Tomato and Basil 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.

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