A delightful blend of creamy polenta, roasted tomatoes, and fragrant herbs, transforming comfort food into an extraordinary dish.

Scale

1 cup polenta

2 cups vegetable broth

1 cup cherry or Roma tomatoes, halved

2 tablespoons olive oil

1 clove garlic, minced

Fresh herbs (basil, thyme, oregano)

1/2 cup cheese (Parmesan or mozzarella)

Salt and pepper to taste

Preheat your oven to 400°F (200°C).
Wash the tomatoes, slice them in half, and place them on a baking sheet, cut side up. Drizzle with olive oil, salt, and pepper, and add minced garlic. Roast in the oven for about 25-30 minutes until caramelized.
In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, then reduce heat to low, stirring continuously until thickened (about 5-7 minutes).
Remove the polenta from heat and stir in cheese, additional herbs, salt, and pepper. For extra creaminess, add a splash of olive oil.
Spread half of the polenta mixture in a baking dish. Layer the roasted tomatoes over it, then top with the remaining polenta.
Bake for about 15-20 minutes until the top is golden and slightly crispy.
Allow to cool slightly before slicing and serve warm with a garnish of fresh herbs and a drizzle of olive oil.

For a vegan option, omit cheese or use a dairy-free alternative. Ensure your vegetable broth is vegan-friendly.

Keywords: polenta, roasted tomatoes, vegetarian recipe, comfort food, healthy baking