Roasted Tomato and Meatball Polenta

Why You’ll Love This Recipe

This dish is the definition of comfort food with an elegant twist. The creamy polenta serves as the perfect base for juicy, herbed meatballs and caramelized roasted tomatoes. It’s easy to make, highly customizable, and perfect for weeknight dinners or entertaining guests. Plus, it’s a complete meal in one bowl—no extra sides required!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef or a mix of beef and pork
• Breadcrumbs
• Egg
• Parmesan cheese, grated
• Garlic, minced
• Fresh parsley, chopped
• Salt and pepper to taste
• Olive oil
• Cherry or grape tomatoes
• Italian seasoning
• Yellow cornmeal (for polenta)
• Chicken or vegetable broth
• Butter
• Milk or cream
• Additional Parmesan cheese for serving

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cherry tomatoes with olive oil, salt, pepper, and Italian seasoning. Spread them on the baking sheet and roast for 20–25 minutes until blistered and slightly caramelized.
3. In a large bowl, combine ground meat, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix gently until combined.
4. Roll the mixture into evenly sized meatballs and place them on a lightly oiled baking sheet.
5. Bake the meatballs for 20 minutes or until cooked through and golden brown.
6. Meanwhile, prepare the polenta: bring broth to a boil in a saucepan. Slowly whisk in the cornmeal, stirring constantly to avoid lumps.
7. Reduce heat to low and cook for 20–25 minutes, stirring frequently, until the polenta thickens.
8. Stir in butter, milk or cream, and Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.
9. To serve, spoon a generous portion of polenta into bowls. Top with roasted tomatoes and meatballs. Drizzle with olive oil and sprinkle with extra Parmesan and parsley.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• Cheesy upgrade: Stir mozzarella or fontina into the polenta for extra creaminess.
• Spicy version: Add crushed red pepper flakes to the meatballs or tomatoes.
• Herb swap: Use basil or thyme instead of parsley for a different flavor profile.
• Vegetarian option: Replace the meatballs with roasted mushrooms or vegetarian meatballs.
• Tomato sauce style: Mix the roasted tomatoes with a bit of marinara for a saucier topping.

Storage/Reheating

Store leftovers in airtight containers in the refrigerator for up to 3 days. To reheat, warm the polenta gently on the stovetop with a splash of milk or broth to restore its creamy texture. Reheat the meatballs and tomatoes in the oven at 350°F (175°C) until hot. You can also freeze the cooked meatballs separately for up to 2 months—just thaw and reheat before serving with fresh polenta.

FAQs

Can I use instant polenta for this recipe?

Yes, instant polenta is a great time-saver and cooks in just a few minutes.

Can I make the meatballs ahead of time?

Absolutely. Cook and refrigerate them for up to 3 days or freeze for longer storage.

What kind of tomatoes work best?

Cherry or grape tomatoes are ideal because they roast beautifully and become sweet and juicy.

Can I use pre-made meatballs?

Yes, store-bought or frozen meatballs work fine—just heat them thoroughly before serving.

How do I prevent polenta from getting lumpy?

Add the cornmeal slowly to boiling liquid while whisking constantly to keep it smooth.

Can I make this dish dairy-free?

Yes, substitute the butter and milk with olive oil and plant-based milk.

Is polenta the same as grits?

Not exactly—polenta is made from yellow corn, while grits are typically made from white corn. The texture is similar, though.

Can I use marinara sauce instead of roasted tomatoes?

Yes, marinara adds a richer, saucier finish if you prefer more moisture in the dish.

How do I know when the meatballs are fully cooked?

They should reach an internal temperature of 160°F (71°C) and be browned on the outside.

What can I serve with this dish?

A simple green salad or roasted vegetables complements it perfectly.

Conclusion

Roasted Tomato and Meatball Polenta is the perfect balance of rustic comfort and refined flavor. With creamy, buttery polenta and savory meatballs topped with sweet roasted tomatoes, this dish brings warmth and satisfaction to any meal. It’s easy enough for weeknights yet elegant enough for guests—an instant classic in your kitchen rotation.

Roasted Tomato and Meatball Polenta

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Roasted Tomato and Meatball Polenta is a hearty, elegant comfort dish featuring juicy, herbed meatballs, sweet roasted tomatoes, and creamy, buttery polenta. This satisfying meal combines rustic Italian flavors with smooth, rich textures for a cozy, restaurant-quality experience at home.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking and Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

• 1 lb ground beef or a mix of beef and pork
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp olive oil (plus more for drizzling)
• 2 cups cherry or grape tomatoes
• 1 tsp Italian seasoning
• 1 cup yellow cornmeal (for polenta)
• 4 cups chicken or vegetable broth
• 2 tbsp butter
• 1/2 cup milk or cream
• 1/4 cup grated Parmesan cheese (for polenta)
• Additional Parmesan cheese and parsley for serving

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss cherry tomatoes with olive oil, salt, pepper, and Italian seasoning. Roast for 20–25 minutes until blistered and caramelized.
3. In a bowl, mix ground meat, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper until just combined.
4. Roll into meatballs and place on a lightly oiled baking sheet. Bake for 20 minutes or until cooked through and golden brown.
5. Meanwhile, prepare the polenta: bring broth to a boil in a saucepan. Slowly whisk in cornmeal, stirring constantly to prevent lumps.
6. Reduce heat to low and cook 20–25 minutes, stirring frequently, until thickened and creamy.
7. Stir in butter, milk or cream, and Parmesan cheese. Season with salt and pepper to taste.
8. To serve, spoon polenta into bowls. Top with roasted tomatoes and meatballs.
9. Drizzle with olive oil and sprinkle with Parmesan and fresh parsley before serving.

Notes

• Use instant polenta for faster preparation.
• Add mozzarella or fontina to the polenta for a richer flavor.
• For a spicier version, add crushed red pepper flakes to the meatballs or tomatoes.
• Store leftovers separately and reheat gently to maintain texture.
• Freeze cooked meatballs for up to 2 months for future meals.

Nutrition

• Serving Size: 1 bowl (1/4 of recipe)
• Calories: 560
• Sugar: 6g
• Sodium: 720mg
• Fat: 32g
• Saturated Fat: 13g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 125mg