Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with foil.
- Toss the halved cherry tomatoes with olive oil, salt, and pepper; roast for 15–20 minutes until blistered.
- Bring vegetable broth to a gentle boil in a saucepan over medium heat.
- Slowly whisk in the polenta, stirring constantly.
- Reduce heat and cook polenta, stirring often, until thick and creamy (about 20–25 minutes).
- Stir in olive oil, garlic, thyme, rosemary, and salt and pepper.
- Spread polenta into a greased 8×8-inch baking dish.
- Scatter roasted cherry tomatoes over the polenta.
- Sprinkle mozzarella on top and bake at 400°F (200°C) for 12–15 minutes until melted and golden.
- 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian