Savory Herbed Polenta Bake with Roasted Tomatoes Delight
This dish marries creamy polenta with beautifully roasted tomatoes and fragrant herbs, creating a comforting and satisfying meal. It's perfect for weeknight dinners and is easily adaptable based on what you have in your pantry.
Equipment
- Heavy pot
- Baking Dish
- Baking Sheet
- Whisk
Ingredients
Ingredients
- 200 g Polenta instant or regular
- 1 l Water or stock
- 500 g Tomatoes ripe, sliced
- 30 ml Olive oil divided
- 5 g Salt to taste
- 2 g Pepper to taste
- 5 g Fresh thyme chopped
- 5 g Fresh oregano chopped
- 1 clove Garlic minced
Instructions
- In a heavy pot, bring the water or stock to a gentle simmer. Gradually whisk in the polenta to avoid lumps, then lower the heat and stir until creamy, about 15 minutes. Season lightly with salt.
- While the polenta simmers, preheat the oven to 200°C. Toss the sliced tomatoes with olive oil, salt, pepper, and herbs. Spread them on a lined baking sheet and roast for about 20 minutes, until blistered.
- Spread the polenta into a greased baking dish and layer the roasted tomatoes on top. Drizzle with remaining olive oil and bake for 10 minutes until set.
Notes
Tip: You can prepare the polenta and roasted tomatoes a day in advance – just combine and bake when you're ready!