Walking into my kitchen, I’m greeted by the comforting aroma of herbs mingling with plump, roasted tomatoes. This Savory Herbed Polenta & Roasted Tomato Bake is a delightful way to elevate a simple weeknight dinner into a special occasion. With its creamy polenta infused with fresh herbs nestled beneath sweet-tart tomatoes, it’s a dish that celebrates flavor while catering to vegetarian and gluten-free diets. The best part? It’s quick and easy to prepare, taking less than an hour from start to finish, making it a fantastic choice for those busy evenings or when entertaining guests. Whether served as a main course or a hearty side, this bake is bound to impress. Are you ready to discover a comforting recipe that can adapt to your personal tastes? Let’s dive in! Why You’ll Love This Herbed Polenta Bake Comforting and Hearty: This dish brings cozy flavors together, making it perfect for family dinners or gatherings with friends. Quick Prep Time: Ready in under an hour, it’s ideal for busy weeknights when you crave home-cooked goodness without the fuss. Versatile Base: Customize with your favorite cheeses, herbs, or make it vegan—everyone can enjoy this delightful bake! Crowd-Pleasing Appeal: Whether you’re serving it as a main dish or alongside grilled meats, it’s sure to leave your guests asking for seconds. Visually Stunning: The vibrant colors of roasted tomatoes on a bed of creamy polenta make for an impressive centerpiece. Pair it with a refreshing arugula salad or try alongside Roasted Parmesan Green Beans for a complete meal! Herbed Polenta & Roasted Tomato Bake Ingredients For the Polenta Coarse Yellow Cornmeal (Polenta) – Creates the creamy base; substitute with creamy stone-ground polenta for a smoother texture. Low-Sodium Vegetable Broth – Infuses flavor and provides moisture; enhance with a bay leaf or white wine for depth. Unsalted Butter – Adds richness and a luxurious mouthfeel; swap with olive oil for a vegan option. Freshly Grated Parmesan Cheese – Offers salty umami flavor; use Gruyère or Fontina for a richer taste. For the Roasted Tomatoes Ripe Plum Tomatoes – Provide sweetness and acidity; alternatively, use heirloom tomatoes or roasted red peppers. Extra-Virgin Olive Oil – Enhances flavor and helps roast the tomatoes. Sea Salt & Freshly Cracked Black Pepper – Essential for seasoning. For the Herb Mixture Fresh Rosemary, Thyme, and Basil – Infuse the polenta with herby aroma; feel free to mix herbs based on preference. Red-Pepper Flakes – Adds optional heat; adjust quantity to taste. This Herbed Polenta & Roasted Tomato Bake is not just a dish, but a warm embrace on a plate that invites everyone to the table. Enjoy making it your own! Step‑by‑Step Instructions for Herbed Polenta & Roasted Tomato Bake Step 1: Prepare the Polenta In a medium saucepan, bring 4 cups of low-sodium vegetable broth to a boil over medium heat. Gradually whisk in 1 cup of coarse yellow cornmeal, stirring constantly to prevent lumps. Reduce the heat to low, add 2 tablespoons of unsalted butter, and cook for 20-25 minutes until the mixture thickens and becomes creamy, stirring occasionally. Step 2: Roast the Tomatoes While the polenta cooks, preheat your oven to 425°F (220°C). Halve 2 cups of ripe plum tomatoes and toss them in a mixing bowl with 2 tablespoons of extra-virgin olive oil, sea salt, and freshly cracked black pepper. Spread the tomatoes cut-side down on a baking sheet and roast for 20-25 minutes until the skins blister and the tomatoes are tender. Step 3: Infuse the Polenta with Herbs Once the polenta is creamy, stir in finely chopped fresh herbs of your choice—such as rosemary, thyme, and basil. Season the polenta generously with sea salt, freshly cracked black pepper, and red-pepper flakes for a hint of heat. Mix well to ensure the herbs are evenly distributed throughout the polenta, enhancing its flavor profile. Step 4: Assemble the Bake Transfer the herb-infused polenta to a greased baking dish, spreading it evenly. Layer the roasted tomatoes over the polenta, positioning them nicely to cover the surface. For an extra touch of flavor, sprinkle freshly grated Parmesan cheese on top. Step 5: Broil for Perfection Set your oven to broil and place the baking dish on the top rack. Broil the assembled Herbed Polenta & Roasted Tomato Bake for 3-5 minutes until the cheese is golden and bubbling, being careful not to let it burn. This step adds a delightful crispiness to the dish. Step 6: Rest and Garnish Remove the bake from the oven and let it rest for 5 minutes to set. Drizzle a little extra-virgin olive oil over the top and garnish with fresh basil leaves for presentation. This resting time also allows the flavors to meld beautifully before serving. Step 7: Serve Warm Slice the Herbed Polenta & Roasted Tomato Bake into squares and serve warm. This dish can be enjoyed as a cozy main course or paired with a fresh side salad, making it a wonderful addition to your dining table. Herbed Polenta & Roasted Tomato Bake Variations Embrace your creativity in the kitchen with these delightful twists that enhance the flavors and adapt to your preferences! Vegan-Friendly: Replace butter and Parmesan with olive oil and nutritional yeast for a creamy and cheesy taste without animal products. Flavor Boost: Add a teaspoon of smoked paprika to the polenta for a hint of warmth and depth that will surprise your taste buds. Cheese Alternatives: Swap Parmesan for crumbled feta or goat cheese for a tangy kick that complements the sweetness of the tomatoes beautifully. Herb Infusion: Mix and match your favorite herbs—oregano or parsley can also bring a fresh, garden-like aroma that elevates the dish. Nutty Crunch: Sprinkle toasted pine nuts or walnuts on top before serving for a delightful crunch that harmonizes beautifully with the creamy polenta. Spicy Twist: If you enjoy heat, add finely chopped jalapeños or more red-pepper flakes to amplify the dish’s flavor profile with a zesty kick. Roasted Veggies: Incorporate other roasted vegetables like bell peppers or zucchini for added texture and nutrition in every bite. Lemon Zest: Grate a bit of lemon zest over the top before serving; the citrus brightness will lift all the flavors for a vibrant twist. Each of these variations makes this Herbed Polenta & Roasted Tomato Bake a canvas for your personal touch! Enjoy pairing it with a crisp arugula salad or even some Roasted Parmesan Green Beans to create a meal that truly impresses. What to Serve with Savory Herbed Polenta & Roasted Tomato Bake Picture the warmth of a shared meal as you gather around the table, each delicious dish enhancing the heartwarming experience. Simple Arugula Salad: Lightly dressed with lemon and olive oil, it provides a refreshing contrast to the creamy polenta. Grilled Vegetables: A medley of seasonal veggies charred to perfection brings a grilled flavor and adds hearty nutrients. Garlic Bread: Crunchy and buttery, it pairs beautifully with the bake, perfect for scooping up every last bite. Sautéed Spinach: A quick toss with garlic offers leafy greens that balance the richness of the polenta. A glass of Chilled White Wine like Sauvignon Blanc can elevate the meal, refreshing the palate between bites. For dessert, serve a light Fruit Sorbet to cleanse the senses after a savory experience, adding a touch of sweetness to close the evening. Make Ahead Options These Herbed Polenta & Roasted Tomato Bake components are perfect for meal prep and can save you time during busy weeknights! You can prepare the polenta mixture up to 24 hours in advance; simply cook the polenta as directed, let it cool, and refrigerate in an airtight container. The roasted tomatoes can also be made ahead of time and will maintain their flavor for up to 3 days in the fridge. When you’re ready to serve, layer the polenta in a baking dish, top with tomatoes, and broil as directed until golden and bubbling. This way, you can enjoy the same comforting dish with minimal effort and just as delicious results! Expert Tips for Herbed Polenta & Roasted Tomato Bake Prevent Clumping: Use cold vegetable broth when whisking in cornmeal to avoid any lumpy texture in your polenta. Stir Gently: Stir constantly for the first 5-7 minutes while cooking polenta; over-stirring afterwards can lead to a gummy consistency. Roasting Tomatoes: Keep an eye on your tomatoes; they should blister but not burn. Perfectly roasted tomatoes enhance the dish flavor. Resting Time: Allow the bake to rest for 5 minutes before slicing. This helps achieve cleaner portions and allows flavors to meld. Cheese Options: Feel free to swap out the Parmesan cheese for Gruyère or Fontina for a richer taste in your Herbed Polenta & Roasted Tomato Bake. Storage Tips for Herbed Polenta & Roasted Tomato Bake Fridge: Cool to room temperature, then slice and store in airtight containers for up to 4 days. This ensures each bite stays fresh and flavorful. Freezer: Wrap portions tightly in plastic wrap or foil and freeze for up to 3 months. Perfect for meal prep or to save for a chilly evening. Reheating: To reheat, place slices in a preheated 350°F (175°C) oven for about 15-20 minutes, or microwave with a splash of broth to maintain moisture and flavor. Herbed Polenta & Roasted Tomato Bake Recipe FAQs How do I choose the right tomatoes for this recipe? I recommend using ripe plum tomatoes for their perfect balance of sweetness and acidity, which enhances the dish beautifully. Check for tomatoes that are firm but give slightly under pressure, indicating ripeness. If you can find heirloom tomatoes, their unique flavors will elevate your bake even more! How long can I store the Herbed Polenta & Roasted Tomato Bake in the fridge? This delightful bake can be stored in airtight containers in the refrigerator for up to 4 days. Be sure to allow it to cool to room temperature before slicing and storing to maintain its moisture and flavor. Can I freeze the Herbed Polenta & Roasted Tomato Bake? How? Absolutely! To freeze, allow the dish to cool completely. Then, wrap individual portions tightly in plastic wrap or aluminum foil and place them in freezer-safe bags. It will stay fresh for up to 3 months. When you’re ready to enjoy, simply reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes or microwave with a splash of broth to retain moisture. What can I do if my polenta becomes too thick while cooking? If your polenta thickens too much, don’t worry! Just add a bit more vegetable broth, a tablespoon at a time, while stirring until you reach your desired creamy consistency. Remember to keep the heat low and stir gently to avoid lumps. Is this dish suitable for vegans? Yes, it can easily be made vegan by substituting unsalted butter with olive oil and omitting the Parmesan cheese. You can substitute the cheese with nutritional yeast for a cheesy flavor boost without dairy! Can I make this dish ahead of time? Certainly! You can prepare the polenta and roast the tomatoes ahead of time—just store them separately in the fridge. When it’s time to serve, assemble the bake and broil for a few minutes to achieve a delightful golden top before serving warm. Herbed Polenta & Roasted Tomato Bake for Cozy Gatherings This Herbed Polenta & Roasted Tomato Bake is a savory dish that combines creamy polenta with roasted tomatoes, perfect for cozy gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsResting Time 5 minutes minsTotal Time 50 minutes mins Servings: 6 slicesCourse: CasseroleCuisine: ItalianCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Polenta1 cup coarse yellow cornmeal (polenta) Substitute with creamy stone-ground polenta for smoother texture.4 cups low-sodium vegetable broth Enhance with a bay leaf or white wine for depth.2 tablespoons unsalted butter Swap with olive oil for a vegan option.1 cup freshly grated Parmesan cheese Use Gruyère or Fontina for a richer taste.For the Roasted Tomatoes2 cups ripe plum tomatoes Alternatively, use heirloom tomatoes or roasted red peppers.2 tablespoons extra-virgin olive oilto taste sea salt Essential for seasoning.to taste freshly cracked black pepperFor the Herb Mixtureto taste fresh rosemaryto taste fresh thymeto taste fresh basilto taste red-pepper flakes Adds optional heat. Equipment medium saucepanBaking sheetmixing bowlbaking dish Method Prepare the PolentaIn a medium saucepan, bring 4 cups of low-sodium vegetable broth to a boil over medium heat. Gradually whisk in 1 cup of coarse yellow cornmeal, stirring constantly to prevent lumps. Reduce heat to low, add 2 tablespoons of unsalted butter, and cook for 20-25 minutes until thick and creamy.Roast the TomatoesWhile the polenta cooks, preheat oven to 425°F (220°C). Halve 2 cups of ripe plum tomatoes and toss with 2 tablespoons of extra-virgin olive oil, sea salt, and pepper. Spread cut-side down on a baking sheet and roast for 20-25 minutes.Infuse the Polenta with HerbsOnce the polenta is creamy, stir in finely chopped fresh herbs. Season with sea salt, pepper, and red-pepper flakes.Assemble the BakeTransfer the herb-infused polenta to a greased baking dish and spread evenly. Layer roasted tomatoes on top and sprinkle with freshly grated Parmesan cheese.Broil for PerfectionSet the oven to broil and place the baking dish on the top rack. Broil for 3-5 minutes until cheese is golden and bubbling.Rest and GarnishRemove from the oven and let rest for 5 minutes. Drizzle with extra-virgin olive oil and garnish with fresh basil leaves.Serve WarmSlice into squares and serve warm as a main course or alongside a fresh salad. Nutrition Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg NotesThis dish can be customized with different cheeses and herbs based on preference. Ensure to rest before slicing for better portioning. Tried this recipe?Let us know how it was!
