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Savory Herbed Polenta & Roasted Tomato Bake

Savory Herbed Polenta & Roasted Tomato Bake
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Indulge in the comforting embrace of our Savory Herbed Polenta & Roasted Tomato Bake, a dish that perfectly marries creamy polenta with the sweetness of roasted tomatoes. This satisfying bake is enriched with vibrant sautéed spinach, making it not just a feast for the palate but also a nourishing addition to your dinner table. Ideal for busy weeknights or delightful family gatherings, this dish is both easy to prepare and packed with wholesome ingredients. With its inviting aroma and flavorful layers, it’s sure to impress everyone!

Ingredients

Scale
  • 1 cup polenta
  • 4 cups vegetable broth
  • 5 tablespoons olive oil (divided)
  • 2 cups cherry tomatoes
  • 3 cups fresh spinach
  • Salt and pepper to taste
  • 1 teaspoon dried herbs (thyme or oregano)
  • Fresh basil for garnish

Instructions

  1. Prepare the Polenta: In a pot, bring vegetable broth to a gentle boil. Gradually whisk in polenta, stirring constantly until thickened (about 5-7 minutes). Stir in olive oil, salt, pepper, and dried herbs.
  2. Roast the Tomatoes: Preheat oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast for about 20 minutes until soft.
  3. Sauté the Spinach: In a skillet over medium heat, add 1 tablespoon olive oil and sauté spinach until wilted (2-3 minutes).
  4. Assemble and Bake: In a greased baking dish, layer half of the polenta, top with sautéed spinach and roasted tomatoes, then add remaining polenta. Drizzle with more olive oil if desired. Bake at 375°F (190°C) for 25-30 minutes.
  5. Serve: Cool slightly before garnishing with fresh basil. Enjoy hot or at room temperature.

Nutrition

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