Stovetop Polenta with Roasted Cherry Tomatoes and Parmesan

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

Creamy stovetop polenta enriched with roasted cherry tomatoes and sharp Parmesan cheese for a comforting, hearty side or vegetarian main. This italian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs polenta (coarse cornmeal), water, salt 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.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F. Toss 2 cups cherry tomatoes with 1 tbsp olive oil, 1 minced garlic clove, and a pinch of salt on a baking sheet, then roast for 15 minutes until the tomatoes burst and caramelize.
  2. Step 2: While tomatoes roast, bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Gradually whisk in 1 cup polenta, reducing heat to low, and cook uncovered, stirring frequently, for 25 minutes until thickened and creamy.
  3. Step 3: Stir 1/2 cup grated Parmesan cheese, 1 tbsp olive oil, and 1 minced garlic clove into the polenta. Season with 1/4 tsp black pepper and fold in the roasted cherry tomatoes and their juices.
  4. Step 4: Remove from heat and sprinkle 2 tbsp fresh chopped basil over the polenta before serving warm.

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Frequently asked questions

How long does Stovetop Polenta with Roasted Cherry Tomatoes and Parmesan take to make?

Total time is about 40 minutes (10 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 Stovetop Polenta with Roasted Cherry Tomatoes and Parmesan?

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 polenta (coarse cornmeal) from drying out.

Can I substitute ingredients in Stovetop Polenta with Roasted Cherry Tomatoes 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 Stovetop Polenta with Roasted Cherry Tomatoes 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 Stovetop Polenta with Roasted Cherry Tomatoes 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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