Description
Indulge in the delightful combination of creamy, herbed polenta and juicy, roasted tomatoes in this comforting bake. Perfect for a cozy weeknight dinner or as a side dish, this dish is sure to delight your taste buds.
Ingredients
– 2 cups instant polenta
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– 1/4 teaspoon red pepper flakes (optional)
– 1 pound cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large saucepan, bring the vegetable broth to a boil over high heat. Slowly whisk in the polenta and cook, stirring constantly, until the mixture thickens, about 5 minutes.
3. Stir in the dried thyme, oregano, garlic powder, and red pepper flakes (if using). Season with salt and black pepper to taste.
4. Spread the polenta mixture into a greased 9×13-inch baking dish.
5. In a bowl, toss the cherry tomato halves with the olive oil and a pinch of salt and pepper.
6. Arrange the seasoned tomatoes in a single layer over the polenta.
7. Sprinkle the mozzarella and Parmesan cheeses over the top.
8. Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the tomatoes are roasted and slightly charred.
9. Remove from the oven and let cool for 5 minutes before serving.
Notes
For a creamier texture, use full-fat milk instead of vegetable broth. You can also experiment with different herbs and spices to customize the flavor profile. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15
- Cook Time: 30
- Category: Vegetarian & Vegan Mains
- Method: Baking
- Cuisine: Italian