Baked Polenta Skillet with Saucy Tomatoes
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Cut this baked polenta into thick wedges and serve it like a deep-dish pizza pie! Start with a base of sautéed onion and fresh or frozen corn kernels, then add polenta, grated cheese, and broth. Slide the pan into the oven, bake until firm and top with juicy roasted tomatoes, goat cheese and lots of fresh basil.
Suzy Karadsheh of Mediterranean Dish shared her latest book with me, Simply Dinner. It includes 125 weeknight recipes that are based on vibrant, accessible ingredients.
Her mantra is “to eat well and live joyfully.” Embracing a relaxed approach to cooking dinner can be a mind shift for people who find it a stressful chore. I think we can all relate to those feelings.
The cookbook recipes are vibrant and comforting, full of the Mediterranean-style ingredients I gravitate toward. I immediately flagged a dozen things to make, but the polenta baked in a skillet, studded with corn kernels and bite-sized tomatoes called to me the loudest.
The method for cooking my creamy polenta recipe is pretty traditional, which means it requires attention and frequent pot stirring. I really like the idea of riffing on a different way to enjoy polenta, and this recipe checked the boxes for me.
Recipe snapshot:
- LOW EFFORT: Instead of traditional polenta that needs constant stirring, you can pop this skillet in the oven and walk away for 30 minutes. Or, better yet, sip a glass of wine!
- ONE-DISH DINNER: The combo of jammy roasted tomatoes, corn kernels, and whole-grain polenta makes this a satisfying vegetarian main dish or appetizer.
- AROMATHERAPY: When I tested this recipe, the delicious smells wafting around woke up my college-age son and brought him straight into the kitchen.
My mind’s eye went straight to a meal that was as irresistible and satisfying as a deep-dish pizza. Suzy’s version turns out creamy and spoonable. I decided to tweak it a little and cook the polenta with less liquid, because I wanted the polenta to be sliceable right out of the pan (like a savory pie).
What you need to make baked polenta
- Cornmeal: Look for medium-grind cornmeal, which retains the textural crunch of whole-grain corn kernels. It’s not as fine as the cornmeal you’d use to make cornbread and less flaky than coarse cornmeal.
- Corn kernels: What’s better than building layers of corn flavor? I used frozen corn, but go ahead and use fresh-cut corn kernels if you have them.
- Cheeses: Grated Parmesan goes in with the polenta, and the finished dish is topped with soft crumbled goat cheese. Feta cheese would work too.
- Tomatoes: Look for small types like grape or cherry tomatoes. I love how they burst with sweet juice and create a saucy topping.
- Broth: I tested this recipe multiple times, using vegetable broth and water. If you go with water, add a bit more salt.
- Herbs: I used fresh basil, but you can try other tender herbs like mint or parsley.
Recipe play-by-play
Baked Polenta Skillet with Saucy Tomatoes
Ingredients
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons butter
- 1½ cups fresh or frozen corn kernels, (no need to defrost)
- ½ cup chopped onion
- 3½ cups vegetable broth, or water
- 1½ cups medium-grind cornmeal, (polenta)
- ½ cup grated Parmesan cheese
- Kosher salt
- 2 cups cherry tomatoes, or grape tomatoes
- ½ teaspoon dried oregano
- ¼-½ teaspoon crushed red pepper, to taste
- 1 teaspoon grated fresh garlic
- ½ cup soft goat cheese, or feta cheese, crumbled
- ¼ cup chopped parsley, or basil
Instructions
- Preheat the oven to 350 F (175C), with the rack positioned in the center.
- Place a 10-inch, ovenproof heavy skillet (such as cast iron or enameled cast iron) over medium-high heat. Add 2 tablespoons of the olive oil and the butter. When the butter is melted, add the corn and onions. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
- Add the broth, cornmeal, Parmesan and a big pinch of kosher salt (I start with 1 teaspoon). Stir well, until the polenta is combined into the liquid without large lumps. Bring to a simmer, then turn off the heat and cover the pan. Carefully transfer to the oven. Bake 30 minutes.
- Meanwhile, put the tomatoes on a small rimmed baking pan or baking dish. Add the remaining 2 tablespoons olive oil, oregano, red pepper, a pinch of salt and toss the tomatoes to coat in the seasonings. Slide the pan next to the skillet in the oven. Bake 35-40 minutes, or until the tomatoes look wrinkled and very soft. Stir in the garlic. Mash the tomatoes gently with the back of a spoon or potato masher to make a chunky sauce.
- Remove the lid from the skillet (use a potholder!). Crumble the goat cheese evenly over the top of the polenta. Return to the oven and bake 10 minutes, or until the polenta is firm to the touch and begins to pull away from the sides of the pan. Set aside to cool about 15 minutes.
- Spoon the roasted tomatoes over the top of the polenta and scatter with the parsley or basil. Cut into 8 wedges like a pie. Serve warm, or at room temperature.
Karen’s Notes and Tips
- The baked polenta with toppings keeps well in the refrigerator 3-4 days. You can also refrigerate the roasted tomatoes separately.
- Reheat the polenta in a 325F oven until warmed through, about 10 minutes.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.