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Savory Herbed Polenta & Roasted Tomato Bake Recipe

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4.2 from 56 reviews

  • Author: Sophia
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Savory Herbed Polenta & Roasted Tomato Bake is a comforting and flavorful dish that pairs creamy, herb-infused polenta with sweet, caramelized roasted cherry tomatoes. Enhanced with Parmesan cheese and fresh basil, this easy-to-make vegetarian recipe is perfect for cozy family dinners or special gatherings. The smooth polenta base contrasts beautifully with the roasted tomatoes’ burst of flavor, creating a satisfying and wholesome meal.

Ingredients

Polenta

  • 1 cup polenta (cornmeal)
  • 4 cups vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup grated Parmesan cheese (or nutritional yeast for vegan option)

Roasted Tomatoes

  • 1 ½ cups cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Garnish

  • Fresh basil leaves

Instructions

  1. Prepare the Polenta: In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Gradually whisk in the polenta while stirring continuously to prevent lumps. Add garlic powder, onion powder, oregano, thyme, salt, and pepper. Cook for 5-7 minutes until the mixture thickens, stirring frequently to ensure smoothness.
  2. Incorporate Cheese: Remove the saucepan from heat and stir in ¾ cup of the grated Parmesan cheese until melted and fully combined. Set the polenta aside to cool slightly, allowing it to firm up a bit for layering.
  3. Roast the Tomatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the halved cherry tomatoes with 1 tablespoon olive oil, balsamic vinegar, salt, and pepper until evenly coated. Spread the tomatoes on a baking sheet in a single layer. Roast for 15-20 minutes, until tomatoes are blistered and caramelized.
  4. Assemble the Bake: Grease a 9×9-inch (or similar) baking dish. Spread half of the polenta evenly on the bottom. Layer the roasted tomatoes over the polenta. Then spread the remaining polenta on top, smoothing the surface with a spatula.
  5. Add Cheese Topping: Sprinkle the remaining ¼ cup of Parmesan cheese evenly over the top layer of polenta for a flavorful, slightly crispy finish.
  6. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and slightly crispy.
  7. Serve: Remove the baked polenta from the oven and let it cool for a few minutes. Garnish with fresh basil leaves, slice, and serve warm as a comforting main or side dish.

Notes

  • You can substitute Parmesan with nutritional yeast to make this dish vegan.
  • Using good quality olive oil and fresh herbs will enhance the overall flavor.
  • Polenta thickens as it cools; if too firm, stir in a little vegetable broth to loosen before layering.
  • For a gluten-free option, confirm your polenta is processed in a gluten-free facility.
  • Roasted tomatoes can be prepared a day ahead to save time on cooking day.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sophiasrecipe.com/savory-herbed-polenta-and-roasted-tomato-bake-recipe/