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In the realm of comfort food, polenta often shines as a versatile and hearty option that can suit a variety of palates. Originating from Italy, polenta is a dish made from ground cornmeal that has captured the hearts (and stomachs) of food enthusiasts around the world. This Savory Herbed Polenta & Roasted Tomato Bake is not only a delightful blend of flavors but also a nourishing dish that can be easily customized according to seasonal ingredients or personal preferences. With its creamy texture paired harmoniously with the sweet, roasted cherry tomatoes, this recipe offers a perfect balance of taste and nutrition. Whether you’re looking for a satisfying main course or a hearty side, this dish is sure to impress, making it an ideal choice for family gatherings, potlucks, or a cozy dinner at home.

Savory Herbed Polenta & Roasted Tomato Bake

Discover the joy of cooking with this Savory Herbed Polenta & Roasted Tomato Bake! Perfectly creamy polenta, infused with fresh herbs, pairs beautifully with sweet, roasted cherry tomatoes, creating a hearty dish that's both comforting and nutritious. Easy to customize with your favorite seasonal ingredients, this recipe is suitable for gatherings or cozy nights in. Learn step-by-step preparation, tips for flavor enhancement, and creative serving suggestions to impress your family and friends.
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Ingredients
  

1 cup cornmeal

4 cups vegetable broth

1 teaspoon salt

1 tablespoon olive oil

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)

1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)

1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 cups cherry tomatoes, halved

1 tablespoon balsamic vinegar

1 teaspoon garlic powder

Freshly cracked black pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Polenta: In a medium saucepan, bring 4 cups of vegetable broth to a boil. Add 1 teaspoon of salt. Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Reduce the heat to low and cook for about 15-20 minutes, or until thickened, stirring frequently.

      Add Herbs and Cheese: Once the polenta has thickened, remove it from the heat. Stir in the olive oil, thyme, basil, oregano, and grated Parmesan cheese until well combined. Taste and adjust seasoning if necessary.

        Prepare the Tomatoes: In a mixing bowl, toss the halved cherry tomatoes with balsamic vinegar, garlic powder, and a pinch of black pepper. Set aside to marinate for about 10 minutes.

          Layer the Bake: Spread the polenta mixture evenly into a greased baking dish (approximately 9x9 inches). Layer the marinated cherry tomatoes on top of the polenta, cut side up.

            Roasting: Place the baking dish in the preheated oven and roast for 25-30 minutes, or until the tomatoes are blistered and the edges of the polenta are golden.

              Finishing Touches: Remove the dish from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.

                Serve and Enjoy: Slice the savory herbed polenta into squares and serve warm, either as a main dish or a side.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4