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Polenta, a dish steeped in tradition and comfort, has made its way into the hearts and kitchens of food lovers worldwide. This versatile staple, made from ground cornmeal, serves as a warm, creamy base that can be dressed up or down to suit various culinary creations. In the recipe for Savory Herbed Polenta & Roasted Tomato Bake, polenta takes center stage, harmonizing beautifully with a medley of herbs and the sweet, caramelized flavors of roasted tomatoes, all enriched by the nutty depth of Parmesan cheese.

Savory Herbed Polenta & Roasted Tomato Bake

Discover the delicious world of Savory Herbed Polenta & Roasted Tomato Bake, a comforting dish that beautifully combines creamy polenta with the sweetness of roasted tomatoes. This versatile recipe is perfect for family dinners or gatherings, easily adaptable for vegetarian and vegan diets. With vibrant herbs and a sprinkle of Parmesan for added richness, each bite offers a delightful mix of textures and flavors. Get ready to impress your loved ones with this nourishing meal that celebrates the essence of comfort food.
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Ingredients
  

1 cup polenta (cornmeal)

4 cups vegetable broth

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1 ½ cups cherry tomatoes, halved

1 tablespoon balsamic vinegar

Fresh basil leaves for garnish

Instructions
 

Prepare the Polenta: In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Gradually whisk in the polenta, stirring continuously to avoid lumps. Add the garlic powder, onion powder, oregano, thyme, salt, and pepper. Cook the polenta for about 5-7 minutes until thickened, stirring often.

    Incorporate Cheese: Remove the polenta from heat and stir in ¾ cup of the grated Parmesan cheese until melted and combined. Set aside to cool slightly.

      Roast the Tomatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the halved cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper. Spread them evenly on a baking sheet. Roast in the preheated oven for 15-20 minutes or until they are blistered and caramelized.

        Assemble the Bake: In a greased 9x9-inch (or similar size) baking dish, layer half of the polenta at the bottom. Spread the roasted tomatoes over the polenta evenly. Then, layer the remaining polenta on top, smoothing it out with a spatula.

          Add Cheese Topping: Sprinkle the remaining ¼ cup of Parmesan cheese over the top of the polenta layer.

            Bake: Place the baking dish in the oven and bake for 25-30 minutes, or until the top is golden and slightly crispy.

              Serve: Remove from the oven, allow to cool for a few minutes, then garnish with fresh basil leaves. Slice and serve warm.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6