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When it comes to comfort food, few dishes can rival the warmth and heartiness of a well-prepared bake. Enter the Savory Herbed Polenta & Roasted Tomato Bake, a delightful recipe that combines creamy polenta with the rich, sweet flavor of roasted tomatoes. This dish is not just a feast for the senses; it is also a versatile meal that caters to various dietary preferences, making it a suitable option for vegetarians, vegans, and gluten-free eaters alike.

Savory Herbed Polenta & Roasted Tomato Bake

Indulge in the comforting flavors of Savory Herbed Polenta & Roasted Tomato Bake, a hearty dish perfect for any occasion. This recipe features creamy polenta layered with sweet, caramelized roasted tomatoes and aromatic herbs, creating a delightful blend of textures and tastes. It caters to various dietary needs, making it ideal for vegetarians, vegans, and gluten-free diners. Discover the simplicity of preparing this nourishing bake that will surely impress your family and friends. Enjoy a cozy culinary experience!
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Ingredients
  

1 cup polenta (coarse cornmeal)

4 cups vegetable broth

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 small red onion, diced

2 cups fresh spinach (or any leafy green)

Fresh basil leaves for garnish (optional)

Instructions
 

Roast the Tomatoes: Begin by preheating your oven to 400°F (200°C). On a large baking sheet, arrange the halved cherry tomatoes and diced red onion. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss everything together to ensure an even coating. Roast in the preheated oven for 20-25 minutes, or until the tomatoes are caramelized and the onions are tender.

    Cook the Polenta: In a large saucepan, pour in the vegetable broth and bring it to a boil over medium-high heat. Gradually whisk in the polenta while stirring continuously to prevent any lumps from forming. Once combined, lower the heat and continue to cook for 15-20 minutes, stirring frequently, until the polenta is thick, creamy, and smooth.

      Add Flavor: Remove the saucepan from heat and stir in the grated Parmesan cheese (or nutritional yeast for a vegan option), dried oregano, dried basil, garlic powder, and adjust with salt and pepper as desired. Let it rest for a few minutes to allow the flavors to meld and the polenta to thicken a bit more.

        Layer the Bake: Grease a 9x9 inch baking dish with a bit of olive oil or cooking spray. Spread half of the cooked polenta evenly across the bottom of the dish. Next, layer the roasted cherry tomatoes, diced red onion, and fresh spinach evenly on top. Pour the remaining polenta over the vegetable layer, smoothing it out gently with a spatula.

          Bake the Polenta: Place the prepared baking dish into the oven and bake for an additional 15-20 minutes. This will firm up the top layer of polenta and add a slight crispness.

            Serve: After baking, remove the dish from the oven and allow it to cool for about 5 minutes. For an extra touch, garnish with fresh basil leaves before cutting into squares. Serve warm and enjoy the delightful flavors!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                - Presentation Tips: For a beautiful presentation, serve the polenta bake on a colorful plate and drizzle a bit of extra virgin olive oil around the edges. A sprinkle of crushed red pepper flakes can add a pop of color and heat if desired!