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Polenta is a culinary gem that has long been celebrated for its versatility and comforting qualities. Made from ground cornmeal, this Italian staple can be transformed into a creamy dish, allowed to set and sliced, or even grilled or baked. Its adaptability makes it a favorite among home cooks and professional chefs alike, as it pairs harmoniously with a variety of flavors, from savory to sweet. In this article, we will delve into one of the most delightful ways to enjoy polenta: the Savory Herbed Polenta & Roasted Tomato Bake. This dish not only showcases the rich, creamy texture of polenta but also highlights the freshness of seasonal ingredients, making it a wholesome and satisfying option for any meal.

Savory Herbed Polenta & Roasted Tomato Bake

Discover the comforting and versatile world of polenta with our Savory Herbed Polenta & Roasted Tomato Bake. This satisfying dish highlights the creamy texture of polenta, paired with roasted tomatoes and sautéed spinach for a burst of flavor and color. Learn how to craft this nutritious meal using fresh seasonal ingredients, while exploring the nutritional benefits of polenta. Perfect as a main course or side dish, this bake will surely delight your taste buds and impress your dinner guests. Enjoy a delicious cooking adventure and savor every bite!
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Ingredients
  

1 cup polenta (cornmeal)

4 cups vegetable broth (or water)

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon dried basil

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

2 tablespoons olive oil

1 small onion, finely chopped

2 cups cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

1/2 cup crumbled feta cheese (optional)

Fresh basil leaves for garnish (optional)

Instructions
 

Prepare the Polenta: In a medium saucepan, bring the vegetable broth (or water) to a boil. Once boiling, reduce the heat to low and gradually whisk in the polenta. Continue to whisk until the mixture thickens, about 5-7 minutes. Stir in salt, black pepper, garlic powder, thyme, basil, and half of the Parmesan cheese. Stir well to combine.

    Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the halved cherry tomatoes and cook for another 5 minutes until they start to soften and blister. Stir in the chopped spinach and cook until wilted. Remove from heat.

      Combine Ingredients: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked polenta, sautéed vegetables, and the remaining Parmesan cheese. If using, fold in the crumbled feta cheese for added flavor.

        Transfer to Baking Dish: Grease a 9x9 inch baking dish (or similar size) with olive oil. Pour the polenta and vegetable mixture into the dish, spreading it evenly.

          Bake the Dish: Bake in the preheated oven for 25-30 minutes, or until the top is golden and slightly crispy. If you want an even crispier top, broil for an additional 2-3 minutes, watching closely to avoid burning.

            Serve and Garnish: Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before slicing into squares. Serve warm as a main dish or a delicious side.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings