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–+ servings

Savory Herbed Polenta & Roasted Tomato Bake

A comforting dish featuring creamy polenta infused with herbs, topped with roasted tomatoes for a delightful flavor combination.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Polenta Base
  • 1 cup polenta coarse ground
  • 4 cups vegetable broth or water
  • 1 teaspoon salt to taste
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup parmesan cheese grated
Roasted Tomato Topping
  • 2 cups cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper freshly ground
  • 2 cloves garlic minced
  • 1 tablespoon fresh basil chopped, for garnish

Method
 

Prepare the Tomatoes
  1. Preheat the oven to 400°F (200°C). In a baking dish, toss the halved cherry tomatoes with olive oil, salt, black pepper, and minced garlic.
  2. Roast the tomatoes in the preheated oven for 20-25 minutes, or until they are soft and slightly caramelized.
Cook the Polenta
  1. In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta and salt.
  2. Reduce heat to low and cook, stirring frequently, for about 15-20 minutes until thickened.
  3. Stir in olive oil, dried oregano, dried basil, and grated parmesan cheese until well combined.
Assemble and Bake
  1. Spread the cooked polenta evenly in the bottom of a greased baking dish.
  2. Top with the roasted tomatoes and any juices from the baking dish.
  3. Return to the oven and bake for an additional 10-15 minutes to heat through.
  4. Garnish with fresh basil before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 4gFiber: 4gSugar: 3g

Notes

This dish can be served warm or at room temperature. It pairs well with a side salad.

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