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Cheesy baked polenta with grilled cherry tomato sauce

Name: Cheesy baked polenta with grilled cherry tomato sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: For the tomato sauce; 800g cherry tomatoes; 2 garlic cloves; Olive oil; 1 tbsp drained and rinsed capers; For the cheesy polenta; 1 finely chopped onion; 2 crushed garlic cloves; 250g quick-cook polenta; 50g grated parmesan (or vegetarian alternative); 80g goat’s cheese; Fresh oregano and extra crumbled goat’s cheese, to serve

By: Delicious. food team

Published: 4 Sep 17
Updated: 18 Mar 24

Cheesy baked polenta with grilled cherry tomato sauce

Quick-cook polenta is mixed with garlic, parmesan and goat’s cheese then baked and topped with capers and tomatoes to make this vegetarian Italian-style dish.

Serve with a green salad as part of a main meal or it makes a great accompaniment to grilled chicken or fish.

Easy
July 2017

Test kitchen approved

Serves 4
Hands-on time 25 min, oven time 15 min

Quick-cook polenta is mixed with garlic, parmesan and goat’s cheese then baked and topped with capers and tomatoes to make this vegetarian Italian-style dish.

Serve with a green salad as part of a main meal or it makes a great accompaniment to grilled chicken or fish.

Vegetarian recipes

Nutrition: per serving

Calories: 424kcals
Fat: 14.7g (6.6g saturated)
Protein: 17g
Carbohydrates: 53.2g (8.7g sugars)
Fibre: 5.1g
Salt: 0.8g

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Ingredients

For the tomato sauce

800g cherry tomatoes
2 garlic cloves
Olive oil
1 tbsp drained and rinsed capers

For the cheesy polenta

1 finely chopped onion
2 crushed garlic cloves
250g quick-cook polenta
50g grated parmesan (or vegetarian alternative)
80g goat’s cheese
Fresh oregano and extra crumbled goat’s cheese, to serve

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Method

Heat the grill to high. For the sauce, put the cherry tomatoes and garlic cloves in a baking tray, drizzle with olive oil, then grill for 10-12 minutes until blackened and bursting. Leave to cool for a few minutes, then transfer to a pan and mash with  a fork. Stir in the capers, then season with salt and pepper.
Heat the oven to 190°C/170°C fan/gas 5.
Meanwhile, heat a glug of oil in a deep 30cm ovenproof frying pan and fry the chopped onion with a pinch of salt over  a medium heat for 7-8 minutes to soften. Add the crushed garlic and fry for 1 minute, then put in a bowl and set aside. Pour 1 litre freshly boiled water into the pan, then stir in the quick-cook polenta and simmer, stirring, until the it has absorbed the water and thickened. Stir in the onions/garlic, grated parmesan, goat’s cheese and a pinch of salt and pepper, then bake for 15 minutes until golden and set.