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Savory Herbed Polenta & Roasted Tomato Bake Recipe

Grease a 9x9 inch baking dish (or similar size) with olive oil Recipe
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★★★★★

4.9 from 16 reviews

A comforting and flavorful Savory Herbed Polenta & Roasted Tomato Bake featuring creamy polenta infused with garlic and Italian herbs, combined with sautéed cherry tomatoes, spinach, and Parmesan cheese, then baked to golden perfection. This versatile dish can be enjoyed as a hearty main course or a delicious side, with optional feta for added richness and fresh basil for garnish.

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)

Vegetables & Add-ins

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup crumbled feta cheese (optional)

Garnish

  • Fresh basil leaves for garnish (optional)

Instructions

  1. Prepare the Polenta: In a medium saucepan, bring the vegetable broth or water to a boil. Once boiling, reduce the heat to low and gradually whisk in the polenta. Continue whisking until the mixture thickens, about 5-7 minutes. Stir in salt, black pepper, garlic powder, dried thyme, dried basil, and half of the grated Parmesan cheese. Mix well until combined.
  2. Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the halved cherry tomatoes and cook for an additional 5 minutes, allowing them to soften and blister. Stir in the chopped spinach and cook until wilted. Remove the skillet from heat.
  3. Combine Ingredients: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked polenta, sautéed vegetables, and the remaining Parmesan cheese. If desired, fold in the crumbled feta cheese to add a creamy, tangy flavor.
  4. Transfer to Baking Dish: Grease a 9×9 inch baking dish with a small amount of olive oil. Pour the polenta and vegetable mixture into the dish, spreading it out evenly to create a flat surface.
  5. Bake the Dish: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top turns golden and slightly crispy. For an extra crispy top, broil for an additional 2-3 minutes, watching carefully to prevent burning.
  6. Serve and Garnish: Remove from the oven and allow to cool for a few minutes. Garnish with fresh basil leaves before slicing into squares. Serve warm as a satisfying main dish or a flavorful side.

Notes

  • For a vegan version, substitute Parmesan cheese with nutritional yeast and omit the feta cheese.
  • Use vegetable broth for added flavor; water works fine as a substitute.
  • Customize herbs according to preference—rosemary or oregano can be good alternatives.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • The polenta can be made ahead of time to save preparation time when assembling the dish.
  • To make it gluten-free, ensure the polenta is certified gluten-free as some brands may be processed in facilities with gluten.

Nutrition

Keywords: polenta bake, savory polenta, roasted tomato bake, herbed polenta, vegetarian main dish, vegetable bake, Italian herbs, easy polenta recipe

Find it online: https://cookedbycleo.com/savory-herbed-polenta-roasted-tomato-bake-recipe/