Best 3 Baked Feta And Tomato Polenta Make Ahead Casserole Recipes

Baked feta and tomato polenta is an easy and delicious casserole meal that is perfect for busy weeknights. This dish features creamy polenta, juicy tomatoes, and flavorful feta cheese, all baked together in a casserole dish. With minimal prep time and a short cooking time, this recipe is a lifesaver for those short on time. It's also a great way to use up leftover polenta.

The article includes two variations of the baked feta and tomato polenta casserole. The first recipe is a basic version that uses simple ingredients like polenta, tomatoes, feta cheese, and herbs. The second recipe is a more flavorful version that adds sun-dried tomatoes, olives, and artichoke hearts. Both recipes are easy to make and can be tailored to your own preferences.

This casserole is a great main course for a casual dinner party or a weeknight meal. It can also be served as a side dish or appetizer. Leftovers can be reheated in the oven or microwave and are just as delicious the next day.

Overall, this baked feta and tomato polenta casserole is a versatile and delicious dish that is sure to please everyone at the table.

Let's cook with our recipes!

BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN

Baked Polenta with Fresh Tomatoes and Parmesan image

This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops.

Provided by rjohl

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 ¼ cups water
1 cup milk
1 tablespoon butter
1 cup quick-cooking polenta
1 cup grated Parmesan cheese
2 fresh basil leaves, chopped
salt and ground black pepper to taste
1 tablespoon butter, chilled and cut into pieces
2 tomatoes, sliced
½ cup grated Parmesan cheese
2 fresh basil leaves, chopped

Steps:

Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g

BAKED FETA AND TOMATO POLENTA (MAKE AHEAD CASSEROLE)

Baked Feta and Tomato Polenta (Make Ahead Casserole) image

This is my ultimate comfort food. Tomato, basil, cheese and polenta with garlic and onions....I'm the only one in my family who likes polenta so I don't make it very often because I'd eat the whole thing in 2 days. I first made this 2 weeks before my due date with our last child when my friend was coming to visit. She now makes it as well. She uses 2 tubes of the already made polenta (tomato and basil flavor) and just layers the cheese in between for a faster meal. Adapted from Simple Vegetarian Pleasures by Jeanne Lemlin. She is one of my ultimate favorite cookbook authors. Approximate cooking times.

Provided by carolinajen4

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
5 garlic cloves, minced
1 onion, minced
1 (28 ounce) can whole tomatoes, drained and crushed in hands
fresh ground pepper, generous amount
1/2 cup fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon butter, cut into bits
2 1/2 cups vegetable broth
1 1/2 cups cornmeal
2 cups cold water
1/2 teaspoon salt
1/4 cup parmesan cheese, grated
2 tablespoons parmesan cheese, grated
1/2 cup part-skim mozzarella cheese, grated
4 ounces feta cheese, crumbled

Steps:

For filling, heat oil in a medium-size skillet over medium heat. Add garlic and onion and saute until soft and golden, about 10 minutes. Stir in the tomatoes, season with pepper, and cook until the juices thicken and are almost evaporated, about 10 minutes. Stir in the basil, and remove from heat.
For polenta, preheat the oven to 400 degrees (if making right away). Grease a 2-to 2 1/2 quart shallow baking dish.
Bring vegetable broth to a boil in a medium saucepan over high heat. Place the cornmeal in a large bowl and whisk in the cold water. (For lump-free polenta) Continue to whisk while pouring it into the boiling broth. Bring to a boil, whisking almost constantly. Once the polenta begins to boil, reduce heat to medium. Whisk polenta continuously until it begins to tear away from the sides of the pan, about 5 minutes. Whisk in salt, 1/4 cup of parmesan cheese, and mozzarella cheese.
Immediately pour half of polenta into baking dish. Quickly spread on the tomato mixture. Crumble the feta evenly over the tomato mixture. Immediately spoon on the remaining polenta, covering entire surface. Sprinkle the top with 2 tablespoons parmesan cheese. Dot with butter bits.
Let the polenta rest at least 15 minutes, or up to 24 hours. If longer than one hour, cover and refrigerate. Bring to room temperature before baking. Bake 25 minutes, or until hot and bubbly and golden on top. Let polenta sit 10 minutes or so before serving.

Nutrition Facts : Calories 345.6, Fat 15.3, SaturatedFat 7.8, Cholesterol 41.1, Sodium 995.1, Carbohydrate 38.9, Fiber 4.6, Sugar 7.2, Protein 15.1

BAKED FETA WITH BURST TOMATOES & CHILLI HONEY

Baked feta with burst tomatoes & chilli honey image

Enjoy baked feta with roasted cherry tomatoes and honey. It's an ideal starter for a dinner party - serve with a green salad and crusty bread

Provided by Good Food team

Categories Starter

Time 50m

Yield Serves 4 as a starter

Number Of Ingredients 8

Ingredients

200g block feta
400g cherry tomatoes
1 small red onion, finely sliced
3 tbsp extra virgin olive oil, plus extra to serve
2 garlic cloves, crushed
1 tbsp chopped basil, oregano or rosemary
2 tbsp honey, plus a drizzle
green salad and crusty bread, to serve

Steps:

Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.

Nutrition Facts : Calories 264 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium

Tips:

Use fresh, ripe tomatoes: This will give your dish the best flavor.
Choose a good quality feta cheese: Look for a feta that is creamy and flavorful.
Don't overcook the polenta: It should be cooked until it is just tender, but not mushy.
Add some fresh herbs to the dish: This will brighten up the flavors.
Serve the dish immediately: This is when it is at its best.

Conclusion:

Baked feta and tomato polenta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to make ahead of time, as it can be reheated in the oven or microwave. This dish is sure to please everyone at your table.