Baked Polenta with Tomato Sauce and Ricotta

Name: Baked Polenta with Tomato Sauce and Ricotta
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 whole tomatoes; 1 whole medium yellow onion, skin on; 1 bulb small bulb garlic; 2 tablespoons extra-virgin olive oil; 1 teaspoon Salt; 1 cup polenta; 1 tablespoon extra-virgin olive oil; 4 tablespoons chopped fresh basil; ½ cup ricotta cheese; 1 teaspoon Salt and freshly ground black pepper; ¼ cup grated Parmesan cheese; 4 tablespoons chopped basil

A comforting Italian dish featuring creamy baked polenta topped with homemade roasted tomato sauce, dollops of ricotta cheese, and fresh basil. The polenta is enriched with Parmesan cheese and served in a bed of warm, rustic tomato sauce.

4 servings

2 hr 35 min

Published October 4, 2025

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Ingredients

•4 whole tomatoes
•1 whole medium yellow onion, skin on
•1 bulb small bulb garlic
•2 tablespoons extra-virgin olive oil
•1 teaspoon Salt
•1 cup polenta
•1 tablespoon extra-virgin olive oil
•4 tablespoons chopped fresh basil
•½ cup ricotta cheese
•1 teaspoon Salt and freshly ground black pepper
•¼ cup grated Parmesan cheese
•4 tablespoons chopped basil

Cooking Instructions

1.
Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.
45 min
2.
Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.
10 min
3.
Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta-it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.
95 min
4.
Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.
5 min

Baked Polenta with Tomato Sauce and Ricotta

4 servings

2 hr 35 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 whole tomatoes

•1 whole medium yellow onion, skin on

•1 bulb small bulb garlic

•2 tablespoons extra-virgin olive oil

•1 teaspoon Salt

•1 cup polenta

•1 tablespoon extra-virgin olive oil

•4 tablespoons chopped fresh basil

•½ cup ricotta cheese

•1 teaspoon Salt and freshly ground black pepper

•¼ cup grated Parmesan cheese

•4 tablespoons chopped basil

Cooking Instructions

Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.

45 min

Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.

10 min

Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta-it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.

95 min

Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.

5 min