Irresistibly Cheesy Herbed Polenta and Roasted Tomato Bake: Weeknight Comfort for Busy Lives

This baked polenta is creamy, cheesy, and dotted with sweet roasted cherry tomatoes and bright herbs. The polenta sets into a soft, spoonable layer while the mozzarella browns on top, giving you a mix of silky, gooey, and lightly crisp textures. It’s perfect for busy weeknights, simple meal prep, or when you want a warm dish to share with family.

If you enjoy easy oven-baked comfort, this recipe pairs well with other simple bakes like cheesy baked ravioli, making it a go-to for nights when you want minimal fuss and maximum flavor.

Why You’ll Love This Recipe

• Ready in about an hour with mostly hands-off cooking
• Made with pantry staples and fresh herbs
• Comforting, family-friendly, and easy to portion
• Flexible for swaps to suit diets

Ingredients

For the Polenta

• 4 cups vegetable broth, provides a rich base for the creamy texture
• 1 cup polenta (coarse cornmeal), transforms into a delightful, comforting meal
• 1 tablespoon olive oil, adds a touch of richness and depth
• 2 cloves garlic, minced, brings a fragrant kick
• 1 tablespoon fresh thyme, enhances earthy flavors
• 1 tablespoon fresh rosemary, adds aromatic notes
• Salt and pepper, to taste, essential for balancing flavors

For the Topping

• 1 pint cherry tomatoes, halved, offers a sweet burst when roasted
• 1 cup mozzarella cheese, shredded, melts and ties everything together

Step-by-Step Instructions of Irresistibly Cheesy Herbed Polenta and Roasted Tomato Bake

1. Preheat the oven to 425°F (220°C) and line a baking sheet with foil.
2. Toss the halved cherry tomatoes with a drizzle of olive oil, a pinch of salt, and some pepper; roast for 15–20 minutes until they blister and sweeten.
3. Bring the vegetable broth to a gentle boil in a medium saucepan over medium heat.
4. Slowly whisk in the polenta, stirring constantly to avoid lumps.
5. Reduce heat to low and cook the polenta, stirring often, until thick and creamy (about 20–25 minutes).
6. Stir in the olive oil, minced garlic, chopped thyme, chopped rosemary, and salt and pepper to taste.
7. Spread the hot polenta into a greased 8×8-inch baking dish or similar shallow ovenproof pan, smoothing the top with a spatula.
8. Scatter the roasted cherry tomatoes evenly over the polenta.
9. Sprinkle the shredded mozzarella over the tomatoes and polenta in an even layer.
10. Bake at 400°F (200°C) for 12–15 minutes until the cheese is melted and golden in spots.
11. Let the bake rest for 5 minutes before slicing and serving.

Tips for Success

• Use steady stirring when adding polenta to hot liquid to prevent lumps.
• Roast the cherry tomatoes until they just burst this concentrates the flavor.
• Use freshly shredded mozzarella for the best melt and browning.
• Let the bake rest a few minutes so slices hold together when serving.

Substitutions & Variations of Irresistibly Cheesy Herbed Polenta and Roasted Tomato Bake

To Make It Vegan/Gluten-Free:

• Vegan: Use a plant-based mozzarella and swap the butter (if used) for extra olive oil. Polenta is naturally gluten-free, but check labels if cross-contamination is a concern.
• Gluten-free: This recipe is naturally gluten-free when you use certified polenta.

Variations:

• Stir in a handful of grated Parmesan for extra savory depth.
• Fold in cooked spinach or sautéed mushrooms for a veg boost.
• Top with a spoonful of pesto after baking for a bright finish.
• Add red pepper flakes or smoked paprika for a little heat or smokiness.

Storage Instructions of Irresistibly Cheesy Herbed Polenta and Roasted Tomato Bake

Refrigerator:

• Store leftovers in an airtight container for up to 4 days. Reheat gently in the oven or microwave until warmed through.

Freezer:

• Freeze cooled, cut portions in freezer-safe containers or wrapped tightly for up to 2 months. Thaw overnight in the fridge before reheating.

Make-Ahead:

• Cook the polenta and roast the tomatoes a day ahead. Assemble and refrigerate, then top with cheese and bake when ready to serve.

Frequently Asked Questions (FAQ) of Irresistibly Cheesy Herbed Polenta and Roasted Tomato Bake

Can I use instant polenta?

• Yes, instant polenta works and cuts the cooking time follow package directions and adjust liquid as needed.

How do I prevent the polenta from sticking to the pan?

• Grease the baking dish well and let the polenta rest a few minutes before cutting. A spatula dipped in hot water helps make clean slices.

Can I make this dairy-free but still cheesy?

• Use a good-quality dairy-free shredded cheese designed for melting, and add nutritional yeast for a cheesy boost if you like.

Final Thoughts

This Irresistibly Cheesy Herbed Polenta and Roasted Tomato Bake is a warm, simple dish that fits busy schedules and comfort-food cravings alike. It’s creamy, herby, and bright with little roasted tomato pops that keep every bite interesting. Give it a try, leave a comment about how it turned out, and don’t forget to rate the recipe with a star your feedback makes the next weeknight dinner even better.

Irresistibly Cheesy Herbed Polenta and Roasted Tomato Bake

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A cozy, creamy baked polenta dish topped with roasted cherry tomatoes and mozzarella, perfect for weeknight comfort.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 4 cups vegetable broth
• 1 cup polenta (coarse cornmeal)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• Salt and pepper, to taste
• 1 pint cherry tomatoes, halved
• 1 cup mozzarella cheese, shredded

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Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with foil.
2. Toss the halved cherry tomatoes with olive oil, salt, and pepper; roast for 15–20 minutes until blistered.
3. Bring vegetable broth to a gentle boil in a saucepan over medium heat.
4. Slowly whisk in the polenta, stirring constantly.
5. Reduce heat and cook polenta, stirring often, until thick and creamy (about 20–25 minutes).
6. Stir in olive oil, garlic, thyme, rosemary, and salt and pepper.
7. Spread polenta into a greased 8×8-inch baking dish.
8. Scatter roasted cherry tomatoes over the polenta.
9. Sprinkle mozzarella on top and bake at 400°F (200°C) for 12–15 minutes until melted and golden.
10. Let it rest for 5 minutes before serving.

Notes

Use freshly shredded mozzarella for the best texture. Store leftovers in an airtight container for up to 4 days.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian