Savory Herbed Polenta & Roasted Tomato Bake
A comforting dish of creamy polenta infused with dried herbs, topped with caramelized cherry tomatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 1 cup polenta
- 4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 1 teaspoon dried herbs (such as thyme or oregano)
- Salt and pepper to taste
- Grated cheese (optional, for topping)
Instructions
- Boil the broth in a medium pot over medium-high heat.
- Prepare the polenta by whisking it into the bubbling broth until thickened.
- Incorporate the dried herbs, salt, and pepper into the thickened polenta.
- Add the fresh spinach and fold into the polenta mixture until wilted.
- Roast the halved cherry tomatoes in olive oil, salt, and pepper at 400°F (200°C) for about 15 minutes.
- Combine the creamy polenta and roasted tomatoes in a baking dish.
- Bake in the oven for 10 minutes until the top is golden.
- Serve the dish warm, allowing flavors to meld.
Notes
Pairs well with a fresh side salad or crusty bread. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg