Description
This Herbed Polenta & Roasted Tomato Bake is a savory and satisfying vegetarian dish that’s perfect for busy weeknights. The creamy, flavorful polenta is topped with juicy roasted tomatoes and melted cheese for a comforting, Italian-inspired meal.
Ingredients
– 4 cups vegetable broth
– 1 cup polenta
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme, chopped
– 1 tablespoon fresh rosemary, chopped
– 1 pint cherry tomatoes, halved
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions
1. Preheat oven to 400°F.
2. In a large saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta, stirring continuously. Reduce heat to low and cook, stirring occasionally, until the polenta is thick and creamy, about 15-20 minutes.
3. Stir in the olive oil, garlic, thyme, and rosemary. Season with salt and pepper to taste.
4. Transfer the herbed polenta to a baking dish and smooth the top. Arrange the halved cherry tomatoes on top, cut-side up.
5. Sprinkle the mozzarella cheese over the top.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the tomatoes are softened.
7. Serve hot, garnished with additional fresh herbs if desired.
Notes
This dish can be easily adapted to your taste – try using different herbs, cheese, or even roasted vegetables. For a creamier polenta, add a splash of milk or cream. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 35
- Category: Vegetarian & Vegan Mains
- Method: Baking
- Cuisine: Italian-inspired