Herbed Polenta Bake with Roasted Tomatoes
This Herbed Polenta Bake with Roasted Tomatoes is a comforting and flavorful dish, perfect for a cozy meal. Creamy polenta is baked with a vibrant roasted tomato sauce and fresh herbs for a delightful combination of textures and tastes.
Equipment
- Baking sheet
- Large saucepan
- 9x13 inch baking dish
Ingredients
Roasted Tomatoes
- 1.5 lbs cherry tomatoes
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1 tsp fresh oregano chopped
- 1 tsp fresh thyme chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Polenta
- 4 cups vegetable broth
- 1 cup instant polenta
- 0.5 cup Parmesan cheese grated
- 2 tbsp unsalted butter
- 2 tbsp fresh basil chopped
- 1 tbsp fresh chives chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Roasted Tomatoes
- Preheat oven to 400°F (200°C) and combine cherry tomatoes, olive oil, minced garlic, chopped oregano, chopped thyme, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, or until the tomatoes are softened and slightly caramelized.
Polenta
- Bring vegetable broth to a boil in a large saucepan; gradually whisk in instant polenta.
- Reduce heat and simmer, stirring constantly for 5-7 minutes, until the polenta thickens.
- Remove from heat and stir in grated Parmesan, butter, chopped basil, chopped chives, salt, and pepper.
Assembly
- Pour the cooked polenta into a 9x13 inch baking dish and spread evenly.
- Top the polenta with the roasted tomatoes.
- Bake for 20 minutes, or until heated through and lightly golden on top.
- Let stand for 5 minutes before serving.
Notes
For extra flavor, you can add a pinch of red pepper flakes to the roasted tomatoes. This dish can be made ahead and reheated. Store leftovers in an airtight container in the refrigerator for up to 3 days.