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Creamy Basil Polenta with Roasted Tomatoes

Recipe from Two Peas and Their Pod

Creamy polenta with butter, parmesan cheese, and basil. Top with roasted tomatoes for a simple and delicious meal!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes


  • For the roasted tomatoes:
  • 2 cups grape tomatoes
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • For the polenta:
  • 1 9 oz. package instant polenta
  • 4 tablespoons of butter 1 Land O Lakes half stick
  • 1 1/4 cup milk
  • 1/2 cup shredded parmesan cheese
  • 1/3 cup chopped basil
  • Salt and black pepper to taste


  • 1. Preheat the oven to 400 degrees F. Place the tomatoes and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until tomatoes are well coated. Season with salt and pepper, to taste. Place in the oven and roast for 20 minutes.
  • 2. While the tomatoes are roasting, make the polenta. Make polenta according to package instructions. Stir in butter, milk, parmesan cheese, and basil. Season with salt and pepper.
  • 3. Serve immediately so the instant polenta doesn't firm up. Pour the polenta into individual bowls and top with roasted tomatoes.
  • Note-If the polenta firms up, just add more water or milk and stir. We ate leftovers the next day. I just added a little water before heating it up in the microwave and it was creamy and delicious!