Savory Herbed Polenta & Roasted Tomato Bake

I promised myself I’d stop raving about polenta, but then I made this Savory Herbed Polenta & Roasted Tomato Bake and promptly lied to myself. Sound familiar? If you crave something cozy, slightly rustic, and unreasonably satisfying, this dish will answer the call. I’ve made it for lazy weeknights, for guests who pretend they eat light, and for solo dinners where I unapologetically went for seconds.

This recipe highlights polenta as the star: creamy, herby, and baked under juicy roasted tomatoes until golden. You’ll get a comforting main or a fabulous side that feels fancy without the fuss. Ready to get cooking?

Why You’ll Love This Recipe

• Comfort food that doesn’t require a food processor and a construction crew.
• Versatile: serve it as a main with a salad or as a side to roasted veggies or grilled meats.
• Make-ahead friendly: bake it, cool it, reheat it—leftovers behave.
• Flavor-packed without being finicky: herbs, olive oil, and roasted tomatoes do heavy lifting.
• Vegetarian and easily made gluten-free.

Ingredients You’ll Need

• 1 cup polenta
• 4 cups water or vegetable broth
• 2 cups roasted tomatoes
• 1/2 cup grated Parmesan cheese (optional)
• Fresh herbs (such as basil, thyme, or oregano)
• Salt and pepper to taste
• Olive oil

Yep, that’s it. Simple pantry-friendly stuff. Want to be fancy? Swap half the polenta for stone-ground for extra texture. FYI, vegetable broth adds a savory depth if you want more umami.

How to Make (Step-by-Step)

1. Preheat your oven to 375°F (190°C).

Preheat so the bake slides into a hot oven and becomes that golden, bubbly thing we expect. Don’t skip this; ovens love to be on time.

2. Bring water or broth to a boil, then whisk in polenta.

In a saucepan, bring 4 cups of water or vegetable broth to a boil. Slowly whisk in 1 cup polenta, stirring continuously until it thickens. Keep stirring to avoid lumps; polenta will go from shy to clingy if you leave it alone.

3. Stir in fresh herbs, salt, and pepper.

Off heat, stir in your chopped fresh herbs, salt, and pepper. I toss in a mix of basil and thyme. Taste. Adjust. Live a little.

4. Pour into a greased baking dish and spread evenly.

Grease a baking dish with olive oil, then pour the polenta in. Smooth the top with a spatula. Make it even so the roasted tomatoes sit nicely without a polenta volcano forming.

5. Top with roasted tomatoes and sprinkle Parmesan.

Arrange 2 cups roasted tomatoes over the polenta. Sprinkle 1/2 cup grated Parmesan if you want that salty crust. Cheese haters are rare, but I don’t judge.

6. Drizzle with olive oil.

A modest drizzle of olive oil over the top helps with browning and prevents the tomatoes from drying out.

7. Bake for 25–30 minutes until golden and bubbly.

Bake at 375°F (190°C) for 25–30 minutes. Watch for a golden edge and bubbly center. The kitchen will smell like a warm hug.

8. Let it cool slightly before serving.

Let the bake rest for 5–10 minutes. It firms up and slices prettier. Enjoy your nourishing meal!

Pro Tips for the Best Results

• Use vegetable broth instead of water for richer flavor.
• Whisk constantly when adding polenta to avoid gritty bits.
• Roast tomatoes with a splash of balsamic for deeper sweetness.
• Don’t skip resting time—the bake slices cleaner when it cools.
• Make ahead: refrigerate fully cooled bake, then reheat in a low oven at 325°F (160°C) until warmed through.
• Crispy edges: broil for 1–2 minutes at the end if you want that caramelized top, but watch it like a hawk.
• Herb timing: add delicate herbs (basil) after baking to preserve brightness; add sturdier ones (thyme, oregano) before baking.

Fun Variations & Topping Ideas

Variations:

• Cheesy polenta: stir in shredded fontina or cheddar for a gooier base.
• Mushroom and garlic: sauté mushrooms and garlic, then layer them under the tomatoes.
• Vegan: omit Parmesan and brush the top with extra virgin olive oil for a crisp finish.

Toppings:

• Fresh basil leaves right before serving for brightness.
• A dollop of ricotta for creaminess.
• Toasted pine nuts for texture.
• A drizzle of chili oil when you need heat.

Ever wanted variation ideas without reading a novel? There you go—mix and match like a polenta DJ.

Storing and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days. I label mine so I don’t accidentally snack until it grows suspicious fuzz.
• Freeze: Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm slices in a 350°F (175°C) oven for 12–20 minutes or microwave single portions for 60–90 seconds. For crisp edges, reheat in a skillet with a little olive oil.

Pro tip: reheat gently so the polenta doesn’t dry out. Add a splash of water or broth if it seems stiff.

Frequently Asked Questions (FAQ)

How do I roast tomatoes quickly?

Toss halved tomatoes with olive oil, salt, and pepper. Roast at 425°F (220°C) for 20–25 minutes until they collapse and caramelize. Add garlic or a splash of balsamic if you like a little drama.

Can I use instant polenta?

Yes. Instant polenta cooks faster and works fine, but I prefer regular polenta for texture. Instant gives convenience; regular gives depth. Choose your fighter.

What herbs work best?

Thyme and oregano hold up well to baking. Add basil after baking for freshness. I like a thyme-forward base and a basil finish. IMO, that combo rarely disappoints.

Is this gluten-free?

Yes, polenta and tomatoes are naturally gluten-free. Just double-check your broth if you use packaged stock.

Can I make individual portions?

Absolutely. Pour polenta into greased ramekins and bake the same way. Individual portions make you feel fancy and reduce sharing disputes.

Conclusion:

This Savory Herbed Polenta & Roasted Tomato Bake gives you a cozy, flexible dish that feels both homey and impressive. You get a creamy herbed base, juicy roasted tomatoes, and a golden top that practically sings. Try it for a weekday dinner, bring it to potlucks, or make it when you want leftovers that actually taste good the next day.

If you want a similar casserole idea that leans plant-forward, check out this delicious White Bean & Tomato Polenta Casserole – Connoisseurus Veg for additional inspiration.

Leave a comment and rating if you try this recipe—I read every one and I genuinely love hearing about your tweaks and triumphs. Go make something warm, and don’t forget to sneak a piece while it’s still whisper-hot. 🙂