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Herbed Polenta & Roasted Tomato Bake

Mix Up Dinner with Herbed Polenta & Roasted Tomato Bake

Experience the comforting flavors of Herbed Polenta & Roasted Tomato Bake, a delightful dish that appeals to all tastes.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta
  • 1 cup Coarse Yellow Cornmeal (Polenta) For a ricer texture, swap with stone-ground polenta.
  • 4 cups Low-Sodium Vegetable Broth Enhance with a bay leaf or white wine for more depth.
  • 2 tablespoons Unsalted Butter Omit for vegan; substitute with olive oil.
  • 1 cup Freshly Grated Parmesan Cheese Pecorino Romano can be used for bolder flavor.
For the Roasted Tomatoes
  • 4 whole Ripe Plum Tomatoes Consider heirloom tomatoes for a twist.
  • 2 tablespoons Extra-Virgin Olive Oil Enhances the flavor of roasted tomatoes and polenta.
  • to taste Sea Salt Essential for seasoning.
  • to taste Black Pepper Essential for enhancing flavors.
For the Herb Blend
  • 1 tablespoon Fresh Herbs (Rosemary, Thyme, Basil) Try dill or parsley for a different note.
  • to taste Red-Pepper Flakes Optional for subtle heat.

Equipment

  • Medium saucepan
  • baking sheet
  • Oven

Method
 

Step‑by‑Step Instructions
  1. In a medium saucepan, bring 4 cups of low-sodium vegetable broth to a gentle boil over medium heat, about 5-7 minutes.
  2. Once boiling, gradually whisk in 1 cup of coarse yellow cornmeal, stirring continuously to prevent lumps for 2-3 minutes.
  3. Lower the heat and cook the polenta for 20-25 minutes, stirring every few minutes until thick and creamy.
  4. Preheat your oven to 425°F (220°C) for roasting the tomatoes.
  5. On a baking sheet, toss 4 halved ripe plum tomatoes with 2 tablespoons of olive oil, salt, and pepper, spread cut-side down.
  6. Roast the tomatoes for 20-25 minutes until blistered and caramelized.
  7. Stir in 2 tablespoons of unsalted butter and grated Parmesan into the polenta, along with fresh herbs.
  8. In a greased baking dish, layer the polenta and top with the roasted tomatoes.
  9. Broil for 5-7 minutes until the top is golden and bubbly.
  10. Let the dish rest for 5 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

This dish can be made ahead and reheated. Pair with a light salad or sautéed vegetables for a full meal.

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