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Comfort food is often defined by its ability to provide warmth, satisfaction, and a sense of home. One dish that epitomizes this notion is Savory Herbed Polenta & Roasted Tomato Bake. This delightful recipe combines the creamy, rich texture of polenta with the sweet, tangy flavor of roasted tomatoes, creating a dish that is both hearty and soul-soothing. Whether you're looking for a main course or a side dish, this versatile bake fits seamlessly into any meal, appealing to both vegetarians and vegans alike.

Savory Herbed Polenta & Roasted Tomato Bake

Discover the comfort of Savory Herbed Polenta & Roasted Tomato Bake, a delightful recipe that marries creamy polenta with sweet roasted tomatoes. This hearty dish is perfect as a main course or a side, catering to vegetarians and vegans alike. Learn the simple steps to prepare this wholesome meal while enjoying the rich flavors of garlic, oregano, and thyme. It's not just satisfying; it's also a nutritious addition to any dinner spread. Embrace the joy of home cooking!
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Ingredients
  

1 cup polenta (cornmeal)

4 cups vegetable broth

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper, to taste

1 cup grated Parmesan cheese (or nutritional yeast for a vegan alternative)

1 ½ cups cherry tomatoes, halved

1 tablespoon balsamic vinegar

Fresh basil leaves, for garnish

Instructions
 

Prepare the Polenta: In a medium saucepan, pour in the vegetable broth and bring it to a gentle simmer over medium heat. Gradually whisk in the polenta, stirring continuously to prevent lumps from forming. Season with garlic powder, onion powder, oregano, thyme, salt, and pepper. Cook for approximately 5-7 minutes, stirring often until the mixture thickens and pulls away from the sides of the pan.

    Incorporate Cheese: Remove the saucepan from the heat and mix in ¾ cup of the grated Parmesan cheese. Stir until the cheese is thoroughly melted and incorporated into the polenta mixture. Set this aside to cool slightly while you prepare the tomatoes.

      Roast the Tomatoes: Preheat your oven to 400°F (200°C). In a mixing bowl, combine the halved cherry tomatoes with olive oil, balsamic vinegar, and a sprinkle of salt and pepper. Toss until the tomatoes are well coated. Spread them out evenly on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, or until the tomatoes are blistered and caramelized, stirring halfway through for even roasting.

        Assemble the Bake: Grease a 9x9-inch (or similarly sized) baking dish with a little olive oil. Begin layering by spreading half of the polenta mixture across the bottom of the dish. Follow this with an even layer of the roasted tomatoes. Top with the remaining polenta, smoothing it out using a spatula or the back of a spoon to create an even surface.

          Add Cheese Topping: Sprinkle the remaining ¼ cup of Parmesan cheese over the top of the final polenta layer to create a cheesy crust as it bakes.

            Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the top is golden and has a slightly crispy texture.

              Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes. Garnish with fresh basil leaves before slicing into squares. Serve warm and enjoy the delightful layers of flavor!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                  - Presentation Tips: Serve this dish directly from the baking dish for a rustic appeal, or plate individual portions and drizzle a bit of balsamic reduction around the plate for an elegant touch. Add extra basil leaves on top for color and freshness.