Description
Indulge in the irresistible flavors of this Herbed Polenta & Roasted Tomato Bake – a vegetarian dish that’s bursting with savory and comforting notes. Creamy polenta is topped with sweet, caramelized roasted tomatoes and a sprinkle of fragrant herbs for a meatless masterpiece that’s perfect for any occasion.
Ingredients
– 4 cups vegetable broth
– 1 cup polenta
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lb cherry tomatoes, halved
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1/4 cup fresh basil, chopped
Instructions
1. – Preheat the oven to 400°F.
2. – In a large saucepan, bring the vegetable broth to a boil over high heat. Gradually whisk in the polenta and reduce heat to medium-low. Cook, stirring frequently, until the polenta is thickened, about 15-20 minutes.
3. – Remove the polenta from heat and stir in the Parmesan, butter, thyme, rosemary, salt, and pepper. Spread the polenta in an 8×8-inch baking dish.
4. – In a large bowl, toss the cherry tomatoes and garlic with the olive oil. Season with a pinch of salt and pepper.
5. – Arrange the tomato mixture on top of the polenta in an even layer.
6. – Bake for 25-30 minutes, until the tomatoes are softened and starting to caramelize.
7. – Remove from the oven and sprinkle with the fresh basil.
8. – Serve hot and enjoy!
Notes
– For extra creamy polenta, use a blend of broth and milk.
– Customize the herbs to your liking – oregano, basil, or Italian seasoning would also work well.
– Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 20
- Cook Time: 40
- Category: Main Courses
- Method: Baking
- Cuisine: Italian-Inspired