If you’re looking for the ultimate comfort food that’s both elegant and deeply satisfying, this Savory Herbed Polenta & Roasted Tomato Bake is exactly what you need. Creamy, herb-infused polenta forms a luscious base topped with sweet roasted cherry tomatoes, melted cheese, and fresh herbs, creating a dish that’s perfect for cozy weeknight dinners, meal prep, or impressing guests without breaking a sweat. The whole thing comes together in about 45 minutes, and it’s naturally gluten-free, vegetarian, and can easily be made vegan. The combination of creamy polenta with burst tomatoes creates a perfect balance of textures and flavors that will have everyone coming back for seconds.
This version uses simple pantry ingredients and fresh herbs to create maximum flavor with minimal effort. The polenta cooks on the stovetop while the tomatoes roast in the oven, then everything comes together in one beautiful baking dish for a gorgeous, golden-topped meal that tastes like a warm hug.
Complete Ingredient List (Serves 6)
This version is easy to scale up for meal prep or entertaining.
For the Herbed Polenta
- 4 cups vegetable broth or water
- 1 cup polenta (coarse cornmeal)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 2 tablespoons olive oil
- 2 tablespoons butter (or vegan butter)
For the Roasted Tomatoes
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2-3 cloves garlic, minced
For the Bake
- 1 small onion, finely chopped
- 1 cup fresh spinach, roughly chopped
- ½ cup crumbled feta cheese (optional)
- Extra Parmesan for topping
- Fresh basil leaves for garnish
Step-By-Step Instructions
Prep time: 15 minutes
Cook time: 30 minutes
Total time: About 45 minutes
Servings: 6
Prepare the Polenta
In a medium saucepan, bring the vegetable broth (or water) to a rolling boil. Once boiling, reduce the heat to low and gradually whisk in the polenta, stirring constantly to prevent lumps from forming.
Keep whisking until the mixture begins to thicken, about 5-7 minutes. Season with salt, black pepper, garlic powder, dried thyme, and dried basil. Fold in half of the grated Parmesan cheese and stir until melted and incorporated. Cover and keep warm while you prepare the other components.
Roast the Tomatoes
While the polenta cooks, preheat your oven to 375°F (190°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with dried basil, salt, pepper, and minced garlic. Toss to coat evenly.
Roast in the preheated oven for 15-20 minutes until the tomatoes are blistered, soft, and beginning to caramelize at the edges. Their natural sweetness will intensify beautifully. Set aside.
Sauté the Vegetables
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and softened. Add the fresh spinach and cook just until wilted, about 1-2 minutes. Remove from heat.
Combine Ingredients
In a large mixing bowl, combine the cooked polenta with the sautéed onions and spinach, along with the remaining Parmesan cheese. If using feta, fold it in now for extra tangy richness. Mix everything together until well combined.
Assemble the Bake
Grease a 9×9-inch or 9×13-inch baking dish with olive oil or butter. Pour the polenta and vegetable mixture into the dish, spreading it evenly with a spatula. Arrange the roasted tomatoes on top, distributing them evenly across the surface. Sprinkle with extra Parmesan cheese.
Bake Until Golden
Bake in the preheated oven for 25-30 minutes, until the top is golden brown and slightly crispy. For an extra crispy top, broil for an additional 2-3 minutes, watching carefully to prevent burning.
Serve
Let the bake cool for a few minutes after removing from the oven. Garnish with fresh basil leaves, then slice into squares or scoop directly from the dish. Serve warm as a main dish or a delicious side.
Tips for the Best Herbed Polenta & Roasted Tomato Bake
Use coarse polenta rather than instant for the best texture and authentic flavor—it’s worth the extra cooking time. Stir the polenta frequently while cooking to prevent lumps and sticking. Use fresh herbs instead of dried for even more vibrant flavor—double the amounts for fresh. Roast the tomatoes until they’re caramelized and blistered for maximum sweetness and depth. For a richer polenta, substitute half the broth with whole milk or cream. Make the polenta ahead and refrigerate it, then reheat gently with a splash of broth before assembling. Store leftovers in the fridge for up to 4 days; reheat in the oven or microwave.
Variations and Customizations
Add sautéed mushrooms on top of the polenta before adding the tomatoes for extra earthiness. Stir wilted kale or Swiss chard into the polenta for added greens and nutrition. Top with crumbled goat cheese instead of feta for a tangier, creamier finish. Add sun-dried tomatoes to the roasted tomato mixture for concentrated tomato flavor. Use different herbs like fresh rosemary, sage, or oregano in the polenta. For a vegan version, use vegetable broth, vegan butter, nutritional yeast instead of Parmesan, and skip the feta or use vegan cheese. Add white beans or chickpeas to make it more filling and protein-rich. Drizzle with balsamic glaze before serving for extra flavor and visual appeal.
Nutrition Snapshot (Per Serving)
This dish provides complex carbohydrates from the polenta, fiber and vitamins from the tomatoes and greens, and protein and calcium from the cheese. Tomatoes are rich in lycopene and vitamin C, while the olive oil provides healthy monounsaturated fats. The herbs add antioxidants and flavor without extra calories. It’s a well-balanced vegetarian meal that’s satisfying and nourishing. You can lighten it by using less cheese or more vegetables.
Why This Works So Well for TikTok and Pinterest
The Savory Herbed Polenta & Roasted Tomato Bake is incredibly photogenic with its layers of creamy golden polenta, vibrant red burst tomatoes, and melted cheese creating beautiful color contrast. The assembly process and the final golden-brown, bubbling dish make for satisfying video content, and the “so cozy” hook resonates with viewers looking for comfort food and warm, hearty meals. For Pinterest, focus on overhead shots showing the finished bake with steam rising and fresh basil scattered on top, or rustic close-ups highlighting the creamy texture and burst tomatoes. Cozy styling with fresh herbs, a drizzle of olive oil, and warm lighting creates highly shareable visual appeal.
Serve this hearty polenta bake with a simple arugula salad dressed with lemon and olive oil, some crusty bread for soaking up the tomato juices, and a glass of white wine for a complete Italian-inspired dinner. Once you try it, you’ll understand why this easy, cozy dish has become such a favorite for vegetarian weeknight dinners, meal prep, and casual entertaining.
