Description
Indulge in the comforting flavors of this Herbed Polenta & Roasted Tomato Bake. This delightful dish features a creamy polenta base topped with perfectly roasted tomatoes and a blend of fragrant herbs. It’s a satisfying and easy-to-make meal that’s sure to become a new family favorite.
Ingredients
– 2 cups polenta
– 4 cups water or vegetable broth
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 1 pound cherry or grape tomatoes, halved
– 3 cloves garlic, minced
– 2 tablespoons chopped fresh basil
– 1 tablespoon chopped fresh thyme
– 1/4 cup grated parmesan cheese (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large saucepan, bring the water or broth to a boil. Slowly whisk in the polenta and season with salt and pepper. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 15-20 minutes.
3. Meanwhile, in a large baking dish, toss the halved tomatoes with the olive oil, garlic, basil, and thyme. Season with a pinch of salt and pepper.
4. Roast the tomatoes in the preheated oven for 20-25 minutes, or until they’re softened and starting to caramelize.
5. Spread the cooked polenta in an even layer in the baking dish with the roasted tomatoes.
6. Sprinkle the parmesan cheese over the top, if using.
7. Bake for an additional 10-15 minutes, or until the cheese is melted and the dish is heated through.
8. Serve hot, garnished with additional fresh basil or thyme, if desired.
Notes
This dish can be prepared in advance and reheated when ready to serve. The polenta can be made with vegetable broth for a vegan option. Feel free to experiment with different herbs or toppings to suit your preferences.
- Prep Time: 15
- Cook Time: 45
- Category: Tarts, Toasts & Flatbreads
- Method: Baking
- Cuisine: Italian