Rustic Italian Oven-Baked Tomato and Basil Polenta
Creamy polenta baked with juicy tomatoes and fresh basil, creating a comforting and aromatic vegetarian main dish. This italian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs water, coarse cornmeal (polenta), 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.
Ingredients
- 4 cups water
- 1 cup coarse cornmeal (polenta)
- 1 tsp salt
- 2 tbsp olive oil
- 3 medium Roma tomatoes, sliced
- 1/4 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F and grease an 8x8 inch baking dish with 1 tbsp olive oil.
- Step 2: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil over high heat.
- Step 3: Gradually whisk in 1 cup coarse cornmeal, reducing heat to low; cook and stir constantly for 5-7 minutes until thick and creamy.
- Step 4: Remove from heat and stir in 1 tbsp olive oil and 1/4 cup chopped fresh basil leaves.
- Step 5: Pour the polenta into the prepared baking dish, smoothing the surface with a spatula.
- Step 6: Arrange 3 medium sliced Roma tomatoes evenly on top of the polenta.
- Step 7: Sprinkle 1/2 cup grated Parmesan cheese and 1/4 tsp black pepper over the tomatoes.
- Step 8: Bake for 25-30 minutes until the edges are golden and the tomatoes are roasted and bubbling.
- Step 9: Let cool for 5 minutes before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Italian Oven-Baked Tomato and Basil Polenta take to make?
Total time is about 50 minutes (10 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 Rustic Italian Oven-Baked Tomato and Basil Polenta?
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 water from drying out.
Can I substitute ingredients in Rustic Italian Oven-Baked Tomato and Basil Polenta?
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 Rustic Italian Oven-Baked Tomato and Basil Polenta 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 Rustic Italian Oven-Baked Tomato and Basil Polenta 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.
