Stone-Ground Corn and Sun-Dried Tomato Polenta
A comforting, grain-based dish featuring the earthy sweetness of cornmeal and the tangy depth of sun-dried tomatoes, perfect for cool evenings. This american-inspired vegetarian ready in about 45 minutes pairs stone-ground cornmeal, chicken broth, sun-dried tomatoes in oil 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 stone-ground cornmeal
- 4 cups chicken broth
- 3 tablespoons sun-dried tomatoes in oil
- 1/2 cup, finely diced red onion
- 2 tablespoons, chopped fresh basil
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring 4 cups chicken broth to a gentle boil in a medium saucepan over medium heat, then slowly whisk in 1 cup stone-ground cornmeal while stirring constantly to prevent lumps.
- Step 2: Reduce heat to low, cover, and simmer for 25 minutes, stirring every 5 minutes until thickened and pulling away from the sides of the pan.
- Step 3: Stir in 3 tablespoons sun-dried tomatoes with their oil and 1/2 cup finely diced red onion, cooking for 3 more minutes until the onion is translucent and fragrant.
- Step 4: Remove from heat, stir in 2 tablespoons chopped fresh basil, 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Let rest for 5 minutes before serving.
Frequently asked questions
How long does Stone-Ground Corn and Sun-Dried Tomato Polenta take to make?
Total time is about 45 minutes (15 min prep + 30 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 Stone-Ground Corn and Sun-Dried Tomato 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 stone-ground cornmeal from drying out.
Can I substitute ingredients in Stone-Ground Corn and Sun-Dried Tomato 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 Stone-Ground Corn and Sun-Dried Tomato 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.
What goes well with Stone-Ground Corn and Sun-Dried Tomato Polenta?
American 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.
What others are saying
- ★★★★★
Loved it! The polenta was smooth and the tomatoes were delicious. Served with a green salad for a perfect meal.
- ★★★★★
The stone-ground corn gave such a rich flavor, and the sun-dried tomatoes added a nice tang. My family couldn't get enough!
- ★★★★★
This recipe is a new favorite. The corn flavor is so authentic and the sun-dried tomatoes made it special.
