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Savory Herbed Polenta & Roasted Tomato Bake Recipe

Savory Herbed Polenta & Roasted Tomato Bake Recipe
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★★★★★

4.7 from 8 reviews

This Savory Herbed Polenta & Roasted Tomato Bake is a comforting, flavorful dish featuring creamy polenta infused with garlic, onion, and herbs, layered with sweet roasted cherry tomatoes and topped with Parmesan cheese. Perfect as a hearty side or a vegetarian main, this bake is easy to prepare and brings a delicious blend of textures and aromas to your table.

Ingredients

Scale

Polenta and Seasonings

  • 1 cup polenta (cornmeal)
  • 4 cups vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Cheese and Oil

  • 1 tablespoon olive oil
  • 1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Tomato Topping

  • 1 ½ cups cherry tomatoes, halved
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Garnish

  • Fresh basil leaves

Instructions

  1. Prepare the Polenta: In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Gradually whisk in the polenta, stirring continuously to prevent lumps. Add the garlic powder, onion powder, dried oregano, dried thyme, salt, and pepper. Continue cooking for 5-7 minutes until the polenta thickens, stirring frequently.
  2. Incorporate Cheese: Remove the polenta from the heat and stir in ¾ cup of the grated Parmesan cheese until it melts and combines fully. Set the mixture aside to cool slightly.
  3. Roast the Tomatoes: Preheat the oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper in a bowl. Spread them evenly on a baking sheet and roast for 15-20 minutes until blistered and caramelized.
  4. Assemble the Bake: Grease a 9×9-inch baking dish. Spread half of the polenta mixture evenly on the bottom. Layer the roasted tomatoes over the polenta. Top with the remaining polenta and smooth it out with a spatula.
  5. Add Cheese Topping: Sprinkle the remaining ¼ cup of Parmesan cheese evenly over the top layer of polenta.
  6. Bake: Place the dish into the preheated oven and bake for 25-30 minutes, or until the top turns golden and slightly crispy.
  7. Serve: Remove from oven and allow to cool for a few minutes. Garnish with fresh basil leaves, slice, and serve warm.

Notes

  • Use nutritional yeast in place of Parmesan for a vegan-friendly version.
  • For a gluten-free version, ensure the polenta is certified gluten-free.
  • Adjust seasoning according to taste before baking.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
  • Cherry tomatoes can be substituted with grape tomatoes or diced plum tomatoes.

Nutrition

Keywords: Polenta bake, Roasted tomatoes, Vegetarian dinner, Herbed polenta, Parmesan polenta, Baked polenta recipe, Comfort food

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