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–+ servings
Herbed Polenta & Roasted Tomato Bake

Herbed Polenta & Roasted Tomato Bake: A Creamy Delight

Experience the creamy delight of Herbed Polenta & Roasted Tomato Bake with rich flavors and a comforting texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta
  • 1 cup Coarse Yellow Cornmeal (Polenta) For a smoother texture, substitute with fine cornmeal.
  • 4 cups Low-Sodium Vegetable Broth Infuses flavor into the polenta.
  • 2 tablespoons Unsalted Butter For vegan options, substitute with olive oil.
  • 1 cup Freshly Grated Parmesan Cheese For a saltier twist, use Pecorino Romano.
For the Roasted Tomatoes
  • 6 pieces Ripe Plum Tomatoes Heirloom varieties can add unique flavors.
  • 2 tablespoons Extra-Virgin Olive Oil A higher quality oil enhances overall taste.
  • Sea Salt Basic seasoning; adjust to taste.
  • Black Pepper Basic seasoning; adjust to taste.
For the Herbs
  • 1 tablespoon Fresh Rosemary Provides aromatic depth.
  • 1 tablespoon Fresh Thyme Provides aromatic depth.
  • 1 tablespoon Fresh Basil Provides aromatic depth.
  • Red-Pepper Flakes Optional; introduce heat.

Equipment

  • Medium saucepan
  • Baking Sheet
  • mixing bowl
  • greased baking dish

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, bring 4 cups of low-sodium vegetable broth to a rolling boil over medium-high heat.
  2. Gradually whisk in 1 cup of coarse yellow cornmeal while reducing the heat to low.
  3. Stir in 2 tablespoons of unsalted butter and cook for 20-25 minutes, stirring frequently until thickened.
  4. Preheat your oven to 425°F (220°C).
  5. Slice 6 ripe plum tomatoes in half, toss with 2 tablespoons of olive oil, sea salt, and black pepper.
  6. Spread tomatoes cut-side down on a baking sheet and roast for 20-25 minutes.
  7. In a greased baking dish, pour half of the polenta as the base, add the roasted tomatoes, then spoon remaining polenta over them.
  8. Set your oven to broil and place the assembled bake underneath for 5 minutes until golden.
  9. Remove from oven, let rest for 5 minutes before serving with olive oil and fresh herbs.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 380mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Leftovers keep well in the fridge for up to 4 days and can be frozen for up to 3 months.

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