Savory Herbed Polenta & Roasted Tomato Bake Recipe
This Savory Herbed Polenta & Roasted Tomato Bake is a comforting and flavorful dish featuring creamy polenta cooked with aromatic herbs, combined with sautéed cherry tomatoes, spinach, and cheese, then baked to a golden perfection. Ideal as a hearty main or a delicious side, this recipe offers a delightful medley of Italian-inspired flavors with a crispy top and creamy interior.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Polenta Base
- 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)
Vegetable Sauté
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cups cherry tomatoes, halved
- 1 cup fresh spinach, roughly chopped
Additional Ingredients
- 1/2 cup crumbled feta cheese (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Prepare the Polenta: In a medium saucepan, bring the vegetable broth or water to a boil. Reduce the heat to low and gradually whisk in the polenta. Continue whisking as the mixture thickens, about 5-7 minutes. Stir in salt, black pepper, garlic powder, thyme, basil, and half of the Parmesan cheese until well combined.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, approximately 3-4 minutes. Add halved cherry tomatoes and cook for 5 more minutes until they soften and blister. Stir in chopped spinach and cook until wilted. Remove from heat.
- Combine Ingredients: Preheat oven to 375°F (190°C). In a large bowl, mix the cooked polenta with the sautéed vegetables and the remaining Parmesan cheese. Fold in crumbled feta cheese if using.
- Transfer to Baking Dish: Grease a 9×9 inch baking dish with olive oil. Pour the polenta and vegetable mixture into the dish and spread evenly.
- Bake the Dish: Bake in the preheated oven for 25-30 minutes until the top is golden and slightly crispy. For a crispier finish, broil for an additional 2-3 minutes, watching carefully to prevent burning.
- Serve and Garnish: 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 or side dish.
Notes
- You can substitute vegetable broth with water, but broth adds more flavor.
- Use nutritional yeast instead of Parmesan for a vegan version.
- Feta cheese is optional but adds a delicious tangy flavor.
- Keep a close eye when broiling to avoid burning the top.
- This dish reheats well and can be served for lunch or dinner.
Keywords: polenta bake, herbed polenta, roasted tomato bake, vegetarian bake, Italian polenta dish, savory polenta, vegetable polenta casserole
