Oven-Baked Polenta with Slow-Roasted Tomatoes

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Years ago, during a class at the Culinary Institute of America at Greystone, I made a polenta recipe by Gary Danko that cooked–fuss-free–in the oven. I adopted it and have never looked back (or slaved over another pot of polenta). This one incorporates No Work Slow Roasted Tomatoes (which live in my freezer over the winter). Go for good-quality polenta instead of the instant variety; the texture and taste will be immeasurably better (and there’s no stirring for you anyway!).

Oven-Baked Polenta with Slow-Roasted Tomatoes


Prep Time: 10 minutes

Cook Time: 55 minutes

Yield: Serves 8

Oven-Baked Polenta with Slow-Roasted Tomatoes


  1. 3 cups water
  2. 3 cups vegetable OR chicken broth
  3. 2 tablespoons extra-virgin olive oil
  4. 1 cup finely chopped onion
  5. 1-1/2 cups polenta
  6. Sea salt
  7. 1 cup No Work Slow Roasted Tomatoes, chopped


Preheat oven to 350 F.

Combine water and broth in a saucepan, and bring to a boil.

Heat olive oil in a medium pot over medium heat and saute onion for 5-7 minutes, until translucent and just starting to color. Add polenta and stir to coat the grains.

Pour in liquid and whisk constantly until the polenta comes together, about 30 seconds. Stir in a generous pinch of salt and the tomatoes, and whisk to mix.

Transfer to the oven and bake for 40 minutes, or until all liquid is absorbed. Serve immediately as soft polenta, or pour into an oiled pan and let cool for firm polenta.


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  • http://nourishnetwork.com/members/mountainrn/ mountainrn

    That looks great! I’m out of my slow roasted tomatoes though. I’ve been using some store-bought tomatoes to slow roast but it just isn’t the same. So, I found sun dried tomatoes on sale! One of my favorite breakfasts as a kid was corn-meal mush. Butter, sugar, cream over the top. Not very healthy – and looking back it was because we were poor. Still, tasted pretty darn good. I’m old now – eating steel cut oats, chopped walnuts, blueberries, dried cranberries, almond milk and Splenda. Oh . . forgot to mention the flax seed. :-) steph