Imagine a golden‑creamy polenta, infused with fragrant herbs, cradling sweet‑tart roasted tomatoes that burst with sunshine in every bite. This Savory Herbed Polenta & Roasted Tomato Bake is the kind of comforting yet elegant dish that makes a simple weeknight feel like a special occasion.
What sets this recipe apart is the marriage of two textures: the silky, buttery polenta base and the caramelized, slightly crisp edges of oven‑roasted tomatoes. Fresh rosemary, thyme, and a hint of basil weave through the cornmeal, while a light drizzle of olive oil and a sprinkle of Parmesan add depth without weighing the dish down.
Vegetarian families, herb‑loving foodies, and anyone craving a hearty, plant‑forward dinner will adore this bake. It shines as a main course for a relaxed dinner, a side for grilled meats, or even a brunch centerpiece when paired with a crisp salad.
The cooking process is straightforward: start by simmering the polenta, roast the tomatoes on a sheet pan, then layer everything together and finish under the broiler for that irresistible golden top. In under an hour, you’ll have a dish that looks as beautiful as it tastes.
Why You'll Love This Recipe
Herb‑Infused Comfort: Fresh rosemary, thyme, and basil are folded into the polenta, delivering a garden‑fresh aroma that elevates a classic comfort food into something sophisticated.
One‑Pan Simplicity: The tomatoes roast on the same sheet pan that later becomes the baking dish, minimizing cleanup while allowing the tomatoes to develop a deep, caramelized flavor.
Balanced Sweet‑Savory Profile: The natural sweetness of roasted tomatoes pairs perfectly with the salty, buttery polenta, creating a harmonious taste that satisfies both palate and stomach.
Versatile Presentation: Serve it as a main course, a side, or slice it for a stylish appetizer. Its vibrant colors and creamy texture make it a crowd‑pleaser at any table.
Ingredients
The magic of this bake starts with high‑quality cornmeal and a handful of fresh herbs that turn ordinary polenta into a fragrant canvas. Ripe plum tomatoes, roasted until their skins blister, bring a natural sweetness that balances the earthy corn. A splash of good‑olive oil, a pinch of sea salt, and a modest amount of grated Parmesan tie everything together, while a dash of red‑pepper flakes adds a whisper of heat for those who like a little kick.
Polenta Base
- 1 cup coarse yellow cornmeal (polenta)
- 4 cups low‑sodium vegetable broth
- 2 tablespoons unsalted butter
- ½ cup freshly grated Parmesan cheese
Roasted Tomato Layer
- 2 lbs ripe plum tomatoes, halved
- 2 tablespoons extra‑virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
Herbs & Seasonings
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- ¼ cup fresh basil, torn
- ¼ teaspoon red‑pepper flakes (optional)
Together, these ingredients create layers of flavor that build on one another. The broth infuses the cornmeal with savory depth, while butter and Parmesan lend richness. Roasted tomatoes contribute a caramelized sweetness that pairs perfectly with the herb‑laden polenta. The fresh herbs finish the dish with bright, aromatic notes that keep each bite feeling fresh and vibrant.
Step-by-Step Instructions
Preparing the Polenta
In a medium saucepan, bring the vegetable broth to a gentle boil over medium‑high heat. Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Reduce the heat to low, add butter, and continue stirring for 20‑25 minutes until the mixture thickens and pulls away from the sides of the pan. This slow cooking allows the cornmeal to release its natural sweetness and achieve a creamy consistency.
Roasting the Tomatoes
While the polenta simmers, preheat the oven to 425°F (220°C). Toss the halved tomatoes with olive oil, sea salt, and black pepper on a rimmed baking sheet. Arrange them cut‑side down for optimal caramelization. Roast for 20‑25 minutes, or until the skins blister and the flesh softens. The high heat intensifies their natural sugars, creating a sweet‑tart flavor that will contrast beautifully with the creamy base.
Assembling & Baking
- Combine Herbs. Stir the fresh rosemary, thyme, and half of the basil into the cooked polenta. The residual heat releases the herb oils, infusing the cornmeal with aromatic layers. Add the grated Parmesan and a pinch of red‑pepper flakes, then taste for seasoning.
- Layer the Bake. Lightly butter a 9‑inch square baking dish. Spread the herbed polenta evenly across the bottom, smoothing with a spatula. Arrange the roasted tomato halves on top, pressing them gently into the polenta so the juices mingle.
- Final Cheese Touch. Sprinkle the remaining Parmesan over the tomatoes, then scatter the torn basil leaves for a fresh pop of color.
- Bake. Reduce the oven temperature to 375°F (190°C) and bake the assembled dish for 15‑18 minutes, until the cheese melts and the edges of the polenta turn lightly golden. For an extra crust, switch to broil for the final 2 minutes, watching closely to avoid burning.
Finishing Touches
Remove the bake from the oven and let it rest for 5 minutes. This short rest lets the polenta set, making it easier to slice. Drizzle a little extra‑virgin olive oil around the perimeter, garnish with the remaining fresh basil, and serve while warm. The result is a comforting, herb‑perfumed polenta crowned with sweet, caramelized tomatoes—a dish that feels both rustic and refined.
Tips & Tricks
Perfecting the Recipe
Use Cold Broth. Adding cold vegetable broth to the hot pan slows the cornmeal’s absorption, preventing clumping and giving you a smoother polenta.
Stir Constantly at First. The first 5‑7 minutes of whisking are crucial; they develop the creamy texture and prevent a gritty mouthfeel.
Don’t Over‑Roast Tomatoes. Aim for blistered skins, not burnt edges. Over‑roasting adds bitterness that can overwhelm the dish.
Rest Before Slicing. Allowing the bake to sit for 5 minutes helps the polenta firm up, giving cleaner slices and preventing a mushy plate.
Flavor Enhancements
Add a splash of aged balsamic reduction over the tomatoes just before serving for a sweet‑tangy finish. A handful of toasted pine nuts adds crunch, while a grating of Pecorino Romano boosts the salty umami. For a smoky note, incorporate a pinch of smoked paprika into the polenta.
Common Mistakes to Avoid
Avoid stirring the polenta too aggressively after the initial 10 minutes; it can become gluey. Also, don’t skip the butter—its fat is essential for that luxurious mouthfeel. Finally, resist the urge to cover the bake while it’s in the oven; steam will soften the top, preventing the desired golden crust.
Pro Tips
Grind Fresh Cornmeal. If possible, buy stone‑ground cornmeal; its coarser texture holds herbs better and yields a richer flavor.
Season the Broth. Enhance the vegetable broth with a small bay leaf or a splash of white wine for an extra layer of depth.
Use a Cast‑Iron Skillet. For an even browning of the tomatoes, a pre‑heated cast‑iron pan distributes heat uniformly, giving a perfect caramelized edge.
Finish with Citrus. A quick squeeze of fresh lemon juice right before serving brightens the entire dish and balances the richness.
Variations
Ingredient Swaps
Replace the yellow cornmeal with creamy stone‑ground polenta for a smoother texture, or try a blend of cornmeal and quinoa flour for added protein. Swap plum tomatoes for heirloom varieties or roasted red peppers for a sweeter, milder flavor. If you prefer a richer cheese, use Gruyère or Fontina instead of Parmesan.
Dietary Adjustments
For a vegan version, omit butter and Parmesan, substituting them with olive oil and nutritional yeast. Use vegetable broth fortified with mushroom umami for depth. Gluten‑free diners can safely enjoy this dish as long as the cornmeal is certified gluten‑free, which most commercial varieties are.
Serving Suggestions
Pair the bake with a simple arugula salad dressed in lemon‑olive oil, or serve alongside sautéed garlic green beans for extra crunch. For a heartier meal, add a side of grilled chicken or pan‑seared shrimp. A crisp glass of Sauvignon Blanc or a light Chianti complements the herbaceous notes beautifully.
Storage Info
Leftover Storage
Allow the bake to cool to room temperature, then slice into portions and place them in airtight containers. Refrigerate for up to 4 days. For longer keep, wrap each portion tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. The polenta may firm up; a gentle reheating will restore its creaminess.
Reheating Instructions
Reheat in a preheated 350°F (175°C) oven, covered with foil, for 15‑20 minutes until the interior is hot and the cheese melts again. For a quicker option, microwave individual slices on medium power for 2‑3 minutes, adding a splash of broth or water to keep the polenta from drying out.
Frequently Asked Questions
This Savory Herbed Polenta & Roasted Tomato Bake delivers a harmonious blend of creamy, herb‑infused cornmeal and sweet, caramelized tomatoes—all in one comforting casserole. With clear, step‑by‑step directions, storage tips, and plenty of variations, you have everything you need to make it a staple in your kitchen. Feel free to experiment with cheeses, herbs, or grain swaps to suit your palate. Serve it hot, share it generously, and enjoy every aromatic bite!
