Description
A delightful bake combining creamy polenta with sweet roasted tomatoes, perfect for cozy dinners and gatherings.
Ingredients
Scale
- 1 cup polenta
- 4 cups vegetable broth or water
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese (optional)
- Fresh herbs for garnish (e.g., basil, parsley)
Instructions
- Preheat your oven to 400°F (200°C).
- In a pot, bring the vegetable broth or water to a boil. Slowly whisk in the polenta and stir until thickened, about 5 minutes.
- Remove from heat and stir in half of the grated cheese, if using, and season with salt and pepper.
- In a baking dish, mix halved cherry tomatoes with olive oil, dried herbs, salt, and pepper.
- Pour the creamy polenta over the tomatoes and spread evenly.
- If using cheese, sprinkle the remaining cheese over the top.
- Bake for 25-30 minutes or until the top is golden and bubbly.
- Garnish with fresh herbs before serving.
Notes
Whisk continuously when cooking polenta to avoid lumps. Use ripe cherry tomatoes for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg