Baked Caprese Polenta with Roasted Tomatoes

Ingredients

• 4 cups vegetable broth
• 1 cup coarse-ground yellow cornmeal (polenta)
• 3/4 teaspoon salt, plus more to taste
• 3 tablespoons unsalted butter
• 3/4 cup grated Parmesan cheese, divided
• 2 pints cherry tomatoes
• 3 tablespoons olive oil, divided
• 3 cloves garlic, thinly sliced
• 8 oz fresh mozzarella, torn into bite-size pieces
• 1/4 teaspoon red pepper flakes (optional)
• 1/3 cup fresh basil leaves, torn, plus more for garnish
• 2 tablespoons balsamic glaze, for drizzling

Instructions

1. Preheat the oven to 400 degrees F. Toss the cherry tomatoes with 2 tablespoons olive oil, the sliced garlic, 1/4 teaspoon salt, and red pepper flakes if using, on a rimmed baking sheet.
2. Roast the tomatoes for 20 to 25 minutes, until they have visibly shriveled, burst open in several places, and released a pool of juices on the pan. Set aside.
3. While the tomatoes roast, bring the vegetable broth and remaining 1/2 teaspoon salt to a boil in a heavy-bottomed 3-quart saucepan over medium-high heat.
4. Reduce the heat to low and slowly whisk in the cornmeal in a thin, steady stream, whisking constantly to prevent lumps from forming.
5. Switch to a wooden spoon once thickened and cook, stirring frequently and scraping the bottom, for 20 to 25 minutes, until the polenta is thick, smooth, and pulls away from the sides of the pot when stirred. It should taste creamy, not gritty; if grains are still crunchy, keep cooking with a splash more broth.
6. Remove the polenta from heat and stir in the butter and 1/2 cup of the Parmesan until melted and glossy. Taste and adjust salt.
7. Pour the hot polenta into a greased 9-inch baking dish and spread it into an even layer with a spatula.
8. Scatter the roasted tomatoes (with their juices) evenly over the polenta, followed by the torn mozzarella pieces and the remaining 1/4 cup Parmesan.
9. Drizzle the remaining 1 tablespoon olive oil over the top. Bake for 15 to 18 minutes, until the mozzarella is fully melted and turning golden in a few spots.
10. Remove from the oven and let rest for 5 minutes; the polenta continues to set slightly as it cools, making it easier to scoop.
11. Scatter fresh basil over the top and finish with a drizzle of balsamic glaze just before serving.

Nutrition

Calories	410
Protein	16.0 g
Fat	24.0 g
Carbs	32.0 g
Fiber	3.0 g
Sodium	890 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.