Savory Herbed Polenta & Roasted Tomato Bake
A comforting dish of creamy herbed polenta paired with roasted cherry tomatoes and fresh spinach, perfect for cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
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 large saucepan until it reaches a rolling boil.
- Cook the polenta by slowly whisking it into the boiling broth, stirring continuously. Reduce heat and simmer until thickened, about 5-7 minutes.
- Prepare the vegetables by drizzling olive oil over the halved cherry tomatoes, seasoning with salt, and arranging them on a baking sheet.
- Roast the tomatoes in a preheated oven at 400°F (200°C) for about 15 minutes.
- Sauté the spinach in a skillet with a splash of olive oil until wilted, about 2 minutes.
- Combine the sautéed spinach with the cooked polenta and adjust seasoning with salt and pepper.
- Assemble by spreading the herbed polenta mixture in a greased baking dish, topping with roasted tomatoes and optional cheese.
- Bake for 10-15 minutes, until heated through and cheese, if used, is bubbly.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg