Description
This Herbed Polenta & Roasted Tomato Bake is a quick and easy vegetarian dish that combines creamy, flavorful polenta with juicy, caramelized roasted tomatoes. It’s a perfect weeknight meal or side dish that’s sure to delight your taste buds.
Ingredients
– 2 cups cherry tomatoes
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 cup polenta
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh basil
Instructions
1. Preheat the oven to 400°F (200°C).
2. In a baking dish, toss the cherry tomatoes with 1 tablespoon of olive oil, oregano, salt, and black pepper.
3. Roast the tomatoes in the preheated oven for 20-25 minutes, or until they are softened and starting to caramelize.
4. In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring frequently, for 10-12 minutes until the polenta is thick and creamy.
5. Stir in the remaining 1 tablespoon of olive oil and the Parmesan cheese.
6. Spoon the creamy polenta into a baking dish and top with the roasted tomatoes.
7. Bake in the preheated oven for an additional 10-15 minutes, or until the dish is heated through.
8. Remove from the oven and garnish with the chopped fresh basil.
Notes
This dish can be served as a main course or a side dish. It’s also delicious with a sprinkle of crumbled feta cheese on top.
- Prep Time: 15
- Cook Time: 35
- Category: Salads and Bowls
- Method: Baking
- Cuisine: Italian