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–+ servings
Herbed Polenta & Roasted Tomato Bake

Herbed Polenta & Roasted Tomato Bake: Comfort in Every Bite

This Herbed Polenta & Roasted Tomato Bake features creamy polenta and roasted tomatoes for a delightful vegetarian option.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 slices
Course: Side Dishes
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta Base
  • 1 cup cornmeal Choose stone-ground for richer flavor.
  • 4 cups vegetable broth Enhance with a bay leaf during simmering.
  • 2 tablespoons butter Substitute with olive oil for a vegan option.
For the Herbs
  • 2 tablespoons fresh rosemary Thyme or oregano are suitable substitutes.
  • 1 tablespoon fresh thyme Dried thyme can work if fresh isn't available.
  • 1 handful fresh basil Used for garnish; parsley makes a great alternative.
For the Tomatoes
  • 2 pounds plum tomatoes Heirloom tomatoes for a sweeter flavor.
  • 2 tablespoons olive oil Extra-virgin is recommended for richer taste.
  • to taste sea salt Essential for seasoning.
  • to taste black pepper Essential for seasoning.
For the Topping
  • 1 cup parmesan cheese Omit for vegan needs or use Pecorino Romano.
  • 1 teaspoon red pepper flakes Optional for a hint of heat.

Equipment

  • Medium saucepan
  • Baking Dish
  • Parchment-lined baking sheet
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, bring 4 cups of vegetable broth to a gentle boil. Gradually whisk in 1 cup of cornmeal, reduce heat to low, and stir continuously for about 20-25 minutes until thickened.
  2. Preheat your oven to 425°F (220°C). Halve 2 pounds of plum tomatoes and place them cut-side up on a parchment-lined baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with sea salt and black pepper. Roast for 20-25 minutes until blistered.
  3. Once the polenta is done, stir in 2 tablespoons of butter and a handful of chopped fresh herbs until melted. Spread the herbed polenta evenly in a greased baking dish and layer roasted tomatoes on top, cut-side facing up.
  4. Broil in the oven for 3-5 minutes until golden brown and bubbly. Keep an eye on it as it cooks.
  5. Remove from oven and let it rest for 5 minutes before slicing. Garnish with fresh basil leaves before serving warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Each serving is packed with nutrients from fresh ingredients, making it a guilt-free indulgence. Perfect for any meal.

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