Name: Savory Herbed Polenta & Roasted Tomato Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 cup polenta (cornmeal); 4 cups vegetable broth (or water); 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 cup grated Parmesan cheese (or nutritional yeast for a vegan option); 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cups cherry tomatoes, halved; 1 cup fresh spinach, roughly chopped; 1/2 cup crumbled feta cheese (optional); Fresh basil leaves for garnish (optional)

Jump to Recipe

Introduction

This Savory Herbed Polenta & Roasted Tomato Bake is a comforting dish that combines creamy polenta with vibrant roasted tomatoes and fresh herbs. Perfect as a hearty main or a flavorful side, it’s easy to prepare and packed with delicious layers of texture and taste.

A close-up view of a baked dish in a wooden bowl featuring three main layers: the base layer is a creamy, golden-yellow texture with a slightly browned top, covered by a second layer of roasted cherry tomatoes that are bright orange-red and slightly blistered, with stems still attached. Scattered across the surface are white dollops of soft cheese adding contrast, alongside wilted dark green spinach leaves that provide more color depth. A small sprig of fresh green basil sits in the center as garnish. The whole dish looks warm, textured, and slightly crispy on top, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup polenta (cornmeal)
4 cups vegetable broth (or water)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
2 tablespoons olive oil
1 small onion, finely chopped
2 cups cherry tomatoes, halved
1 cup fresh spinach, roughly chopped
1/2 cup crumbled feta cheese (optional)
Fresh basil leaves for garnish (optional)

Instructions

Step 1: In a medium saucepan, bring the vegetable broth or water to a boil. Reduce heat to low and gradually whisk in the polenta. Continue whisking until the mixture thickens, about 5 to 7 minutes. Stir in salt, black pepper, garlic powder, thyme, basil, and half of the Parmesan cheese until well combined.
Step 2: Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 to 4 minutes. Add halved cherry tomatoes and cook for another 5 minutes until they soften and blister. Stir in the chopped spinach and cook until wilted. Remove from heat.
Step 3: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked polenta, sautéed vegetables, and remaining Parmesan cheese. If desired, gently fold in the crumbled feta cheese for extra flavor.
Step 4: Lightly grease a 9×9 inch baking dish with olive oil. Pour the polenta and vegetable mixture into the dish, spreading it evenly.
Step 5: Bake in the preheated oven for 25 to 30 minutes, or until the top is golden and slightly crispy. For a crispier top, broil for an additional 2 to 3 minutes—watch closely to prevent burning.
Step 6: Remove from oven and let cool for a few minutes. Garnish with fresh basil leaves if desired. Slice into squares and serve warm as a main dish or side.

Tips & Variations

For a vegan option, substitute Parmesan with nutritional yeast and omit feta cheese.
Add a pinch of red pepper flakes to the sautéed vegetables for a spicy kick.
Use fresh herbs like thyme and basil if available for a brighter flavor.
Try mixing in roasted bell peppers or mushrooms to vary the vegetable mix.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. The polenta may firm up when chilled but will soften again when reheated.

How to Serve

A round dish with a golden brown bubbly baked cheese base, topped with several roasted cherry tomatoes that are bright orange to deep orange with a shiny, wrinkled texture. Scattered pieces of white soft cheese and wilted dark green spinach leaves add contrast on top. Small green basil leaves sit in the center for garnish. The dish is in a wooden bowl placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of vegetable broth?

Yes, water can be used instead of vegetable broth, but using broth adds extra flavor to the polenta.

Can I prepare this dish in advance?

Absolutely. You can prepare the polenta and vegetable mixture ahead of time and bake it just before serving. This makes it a great dish for meal prep or entertaining.