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A hot Herbed Polenta Bake with roasted tomatoes, fresh herbs, and melted cheese, served in a rustic baking dish.

Herbed Polenta Bake with Roasted Tomatoes

This herbed polenta bake with roasted tomatoes is a savory and comforting dish, perfect for a weeknight meal or a special occasion. The roasted tomatoes add a burst of flavor to the creamy polenta.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Roasted Tomatoes
  • 1.5 lbs cherry tomatoes
  • 2 tbsp olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp dried oregano
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Herbed Polenta
  • 4 cups vegetable broth
  • 1 cup milk
  • 1 cup instant polenta
  • 0.5 cup Parmesan cheese, grated
  • 0.25 cup fresh basil, chopped
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • baking sheet
  • parchment paper
  • large saucepan
  • whisk
  • 9x13 inch baking dish

Method
 

Roasted Tomatoes
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss cherry tomatoes with olive oil, garlic powder, oregano, salt, and pepper on the baking sheet.
  3. Roast for 20-25 minutes until tomatoes are softened and slightly caramelized.
Herbed Polenta
  1. In a large saucepan, bring vegetable broth and milk to a simmer over medium heat.
  2. Gradually whisk in the instant polenta, stirring constantly to prevent lumps.
  3. Reduce heat to low and cook for 5-7 minutes, or until the polenta has thickened, stirring occasionally.
  4. Remove from heat and stir in Parmesan cheese, fresh basil, fresh parsley, salt, and pepper.
Assembly and Baking
  1. Spread half of the polenta into a greased 9x13 inch baking dish.
  2. Spoon half of the roasted tomatoes over the polenta.
  3. Repeat layers with remaining polenta and tomatoes.
  4. Bake for 20-25 minutes, or until heated through and bubbling.

Notes

For extra flavor, you can add a pinch of red pepper flakes to the roasted tomatoes. Feel free to experiment with other fresh herbs in the polenta, such as chives or thyme.