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Herbed Polenta & Roasted Tomato Bake

Delicious Herbed Polenta & Roasted Tomato Bake for Cozy Nights

This Herbed Polenta & Roasted Tomato Bake is a comforting, vegetarian, gluten-free dish that's quick to prepare.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta
  • 1 cup Cornmeal stone-ground adds richer flavor
  • 4 cups Vegetable Broth consider adding a bay leaf during simmering
  • 2 tablespoons Butter substitute with olive oil for vegan option
  • 2 teaspoons Fresh Rosemary thyme or oregano can be substitutes
  • 2 teaspoons Fresh Thyme dried thyme works as well
For the Topping
  • 2-3 pieces Plum Tomatoes sweet and juicy when roasted
  • 2 tablespoons Olive Oil extra-virgin will elevate the dish
  • to taste Sea Salt & Black Pepper seasonings to enhance flavor
  • 1 cup Fresh Basil substitute with parsley if preferred
  • 1/2 cup Parmesan Cheese omit for vegan variation or use nutritional yeast
  • 1 teaspoon Red Pepper Flakes omit for milder flavor

Equipment

  • Medium saucepan
  • Baking Dish
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, bring 4 cups of vegetable broth to a boil over medium-high heat. Gradually whisk in 1 cup of cornmeal to avoid clumping, then reduce the heat to low. Stir constantly for about 20-25 minutes until thickened and creamy.
  2. Preheat your oven to 425°F (220°C). Halve 2-3 plum tomatoes and place them cut-side up on a parchment-lined baking sheet. Drizzle with olive oil and season with sea salt and black pepper. Roast for 20-25 minutes.
  3. Stir in 2 tablespoons of butter, 2 teaspoons of fresh rosemary, and 2 teaspoons of fresh thyme into the cooked polenta. Spread the polenta in a greased baking dish and layer with the roasted tomatoes.
  4. Place the baking dish under the broiler for 3-5 minutes until golden on top and bubbly. Watch closely to prevent burning.
  5. After broiling, let the polenta bake rest for 5 minutes before cutting into squares. Garnish with fresh basil.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 700mgFiber: 6gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F for best results.

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