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Quick Asian Chicken Cranberry Salad (Perfect Weeknight Lunch!)

Asian Chicken Cranberry Salad

If you’re looking for a vibrant, crunchy salad that’s bursting with sweet-savory flavors and comes together in just 15 minutes, this Quick Asian Chicken Cranberry Salad is exactly what you …

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Categories Lunch

Quick Mediterranean Stuffed Sweet Potatoes (Perfect Weeknight Dinner!)

Mediterranean Stuffed Sweet Potatoes

If you’re looking for a nutritious, colorful meal that’s packed with Mediterranean flavors and comes together quickly on busy evenings, these Quick Mediterranean Stuffed Sweet Potatoes are exactly what you …

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Categories Dinner

Quick Creamy Boursin Chicken Soup (Perfect Weeknight Dinner!)

Quick Creamy Boursin Chicken Soup (Perfect Weeknight Dinner!) (1)

If you’re looking for a rich, cozy soup that tastes like it took hours but comes together in just 30 minutes, this Quick Creamy Boursin Chicken Soup is exactly what …

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Categories Dinner

Best Easy Vegan Tofu Souvlaki (Golden & Crispy!)

Best Easy Vegan Tofu Souvlaki (Flavor-Packed Weeknight!)

If you’re looking for a flavorful, protein-packed vegan dinner that’s bursting with Mediterranean flavors, this Best Easy Vegan Tofu Souvlaki is exactly what you need. Golden tofu cubes are marinated …

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Categories Dinner

Quick Savory Herbed Polenta & Roasted Tomato Bake (Perfect Vegetarian Dinner!)

Quick Savory Herbed Polenta & Roasted Tomato Bake (Perfect Vegetarian Dinner!) If you're looking for a cozy, satisfying vegetarian dinner that's both elegant and comforting, this Quick Savory Herbed Polenta & Roasted Tomato Bake is exactly what you need. Creamy, herb-infused polenta forms a luscious base topped with sweet roasted cherry tomatoes, melted cheese, and fresh herbs, creating a dish that's perfect for weeknight dinners or entertaining guests. The whole meal comes together in about 45 minutes with minimal hands-on time, and it's naturally gluten-free, vegetarian, and can easily be made vegan. The combination of creamy polenta with burst tomatoes creates a perfect balance of textures and flavors that will have everyone coming back for seconds. This version uses simple pantry ingredients and fresh herbs to create maximum flavor with minimal effort. The polenta cooks on the stovetop while the tomatoes roast in the oven, then everything comes together in one beautiful baking dish for a gorgeous presentation. Complete Ingredient List (Serves 4-6) This version is easy to scale up for meal prep or entertaining. For the Herbed Polenta 4 cups vegetable broth or water 1 cup polenta (coarse cornmeal) 1 teaspoon salt ½ teaspoon black pepper 2 tablespoons olive oil or butter 2-3 cloves garlic, minced ½ cup finely minced onion 2 tablespoons fresh chopped basil 2 tablespoons fresh chopped parsley 1 teaspoon fresh chopped rosemary (or ½ teaspoon dried) 1 teaspoon fresh chopped thyme (or ½ teaspoon dried) ½ cup grated Parmesan cheese (optional, or nutritional yeast for vegan) 2 tablespoons butter or vegan butter For the Roasted Tomatoes 2 pints cherry or grape tomatoes 3 tablespoons olive oil 3-4 cloves garlic, sliced ½ teaspoon salt ¼ teaspoon black pepper ½ teaspoon dried oregano Pinch of red pepper flakes (optional) For the Bake 1 cup shredded mozzarella or fontina cheese (or vegan cheese) ¼ cup grated Parmesan cheese Fresh basil leaves for garnish Extra virgin olive oil for drizzling Step-By-Step Instructions Prep time: 15 minutes Cook time: 30 minutes Total time: About 45 minutes Servings: 4-6 Roast the Tomatoes Preheat your oven to 400°F (200°C). In a large baking dish or rimmed baking sheet, combine the cherry tomatoes, 3 tablespoons olive oil, sliced garlic, salt, pepper, oregano, and red pepper flakes if using. Toss everything together until the tomatoes are well coated. Roast for 20-25 minutes until the tomatoes are bursting, caramelized, and starting to release their juices. The garlic should be soft and golden. Set aside. Make the Herbed Polenta While the tomatoes roast, make the polenta. Heat 2 tablespoons of olive oil or butter in a large saucepan over medium heat. Add the minced onion and sauté for 2-3 minutes until softened. Add the garlic and cook for another minute until fragrant. Add the vegetable broth (or water) and salt to the pot and bring to a boil over medium-high heat. Once boiling, slowly whisk in the polenta in a steady stream, whisking constantly to prevent lumps from forming. Reduce the heat to low and continue stirring frequently with a wooden spoon. Cook the polenta for 15-20 minutes, stirring every few minutes to prevent sticking, until it's thick, creamy, and pulls away from the sides of the pan. If it gets too thick, add a splash more broth or water. Stir in the fresh herbs (basil, parsley, rosemary, thyme), Parmesan cheese, butter, and black pepper. Mix until everything is well incorporated and the polenta is smooth and creamy. Taste and adjust seasoning as needed. Assemble the Bake Pour the creamy herbed polenta into a 9x13-inch baking dish or large oven-safe serving dish, spreading it evenly with a spatula. Spoon the roasted tomatoes and all their delicious juices over the top of the polenta, distributing them evenly. Sprinkle the shredded mozzarella and Parmesan cheese over the tomatoes. Bake and Serve Place the dish in the oven (still at 400°F) and bake for 10-15 minutes until the cheese is melted, bubbly, and starting to turn golden brown in spots. Remove from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil before serving. Serve warm, scooping generous portions that include both the creamy polenta base and the cheesy roasted tomato topping. Tips for the Best Herbed Polenta & Roasted Tomato Bake Use coarse polenta rather than instant for the best texture and flavor—it's worth the extra cooking time. Stir the polenta frequently while cooking to prevent lumps and sticking. If you're short on time, use instant polenta which cooks in just 5 minutes. Use a mix of red and yellow cherry tomatoes for a more colorful presentation. Don't skip the fresh herbs—they make a huge difference in flavor. For a richer polenta, substitute half the broth with whole milk or cream. Make the polenta ahead and refrigerate it, then reheat gently with a splash of broth before assembling. Store leftovers in the fridge for up to 4 days; reheat in the oven or microwave. Variations and Customizations Add sautéed mushrooms on top of the polenta before adding the tomatoes for extra umami flavor. Stir wilted spinach or kale into the polenta for added greens. Top with crumbled goat cheese or feta instead of mozzarella for a tangier flavor. Add sun-dried tomatoes to the roasted tomato mixture for extra depth. Use different herbs like sage, oregano, or tarragon in the polenta. For a vegan version, use vegetable broth, vegan butter, nutritional yeast instead of Parmesan, and vegan cheese. Add white beans or chickpeas to make it more filling and protein-rich. Drizzle with balsamic glaze before serving for extra flavor. Nutrition Snapshot (Per Serving) This dish provides complex carbohydrates from the polenta, fiber and vitamins from the tomatoes and herbs, and protein and calcium from the cheese. Tomatoes are rich in lycopene and vitamin C, while the olive oil provides healthy monounsaturated fats. It's a well-balanced vegetarian meal that's satisfying and nutritious. You can lighten it by using less cheese or more vegetables. Why This Works So Well for TikTok and Pinterest The Quick Savory Herbed Polenta & Roasted Tomato Bake is incredibly photogenic with its layers of creamy golden polenta, vibrant red burst tomatoes, and melted cheese. The assembly process and cheese pull make for satisfying video content, and the "perfect vegetarian dinner" angle appeals to plant-based eaters and anyone doing Meatless Monday. For Pinterest, focus on overhead shots showing the bubbling cheese and burst tomatoes, or rustic close-ups with fresh basil and a drizzle of olive oil. The comfort food appeal combined with the elegant presentation makes this recipe highly shareable. Serve this hearty polenta bake with a simple arugula salad dressed with lemon and olive oil, some crusty bread for soaking up the tomato juices, and a glass of white wine for a complete Italian-inspired dinner. Once you try it, you'll understand why this easy, cozy dish has become a favorite for vegetarian weeknight dinners and casual entertaining.

If you’re looking for a cozy, satisfying vegetarian dinner that’s both elegant and comforting, this Quick Savory Herbed Polenta & Roasted Tomato Bake is exactly what you need. Creamy, herb-infused …

CONTINUE READING

Categories Dinner

Quick One‑Pot Jamaican Chicken and Rice (Perfect Weeknight!)

Quick One‑Pot Jamaican Chicken and Rice

If you’re looking for a vibrant, flavorful dinner that comes together in one pot with minimal effort, this Quick One‑Pot Jamaican Chicken and Rice is exactly what you need. Juicy …

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Categories Dinner

Quick Easy British Bubble and Squeak (Perfect Leftover Recipe!)

Quick Easy British Bubble and Squeak (Perfect Leftover Recipe!)

If you’re looking for the ultimate way to transform leftover mashed potatoes and vegetables into something absolutely delicious, this Quick Easy British Bubble and Squeak is exactly what you need. …

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Categories Lunch

Quick Baked Chicken with Creamy Dijon Sauce (Perfect Weeknight!)

Quick Baked Chicken with Creamy Dijon Sauce (Perfect Weeknight!)

If you’re craving restaurant-quality chicken without the fuss, this Quick Baked Chicken with Creamy Dijon Sauce is exactly what you need. Tender chicken breasts are seared until golden, then baked …

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Categories Dinner

You’ll Love These Crispy Baked Parmesan Chicken Cutlets (So Addictive!)

Best Crispy Baked Parmesan Chicken Cutlets (Juicy & Golden!) (1)

If you’re looking for a lighter, cleaner way to get that classic chicken Parmesan crunch without frying, these Crispy Baked Parmesan Chicken Cutlets are exactly what you need. Thin chicken …

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Categories Dinner

Quick Carrot Cake Cream Cheese Bars (Perfect Easter Treat!)

Quick Carrot Cake Cream Cheese Bars (Perfect Easter Treat!)

If you’re looking for a festive, crowd‑pleasing dessert that tastes like classic carrot cake but is much easier to serve, these Quick Carrot Cake Cream Cheese Bars are exactly what …

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Categories Breakfast
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About Me

3toprecipes

Hi there, friend! I’m Emma — the heart, hands, and passionate cook behind 3toprecipes.com. This blog is more than just a collection of recipes. It’s a piece of my story…

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Recent Recipes

  • Asian Chicken Cranberry SaladQuick Asian Chicken Cranberry Salad (Perfect Weeknight Lunch!)
  • Mediterranean Stuffed Sweet PotatoesQuick Mediterranean Stuffed Sweet Potatoes (Perfect Weeknight Dinner!)
  • Quick Creamy Boursin Chicken Soup (Perfect Weeknight Dinner!) (1)Quick Creamy Boursin Chicken Soup (Perfect Weeknight Dinner!)
  • Best Easy Vegan Tofu Souvlaki (Flavor-Packed Weeknight!)Best Easy Vegan Tofu Souvlaki (Golden & Crispy!)
  • Quick Savory Herbed Polenta & Roasted Tomato Bake (Perfect Vegetarian Dinner!) If you're looking for a cozy, satisfying vegetarian dinner that's both elegant and comforting, this Quick Savory Herbed Polenta & Roasted Tomato Bake is exactly what you need. Creamy, herb-infused polenta forms a luscious base topped with sweet roasted cherry tomatoes, melted cheese, and fresh herbs, creating a dish that's perfect for weeknight dinners or entertaining guests. The whole meal comes together in about 45 minutes with minimal hands-on time, and it's naturally gluten-free, vegetarian, and can easily be made vegan. The combination of creamy polenta with burst tomatoes creates a perfect balance of textures and flavors that will have everyone coming back for seconds. This version uses simple pantry ingredients and fresh herbs to create maximum flavor with minimal effort. The polenta cooks on the stovetop while the tomatoes roast in the oven, then everything comes together in one beautiful baking dish for a gorgeous presentation. Complete Ingredient List (Serves 4-6) This version is easy to scale up for meal prep or entertaining. For the Herbed Polenta 4 cups vegetable broth or water 1 cup polenta (coarse cornmeal) 1 teaspoon salt ½ teaspoon black pepper 2 tablespoons olive oil or butter 2-3 cloves garlic, minced ½ cup finely minced onion 2 tablespoons fresh chopped basil 2 tablespoons fresh chopped parsley 1 teaspoon fresh chopped rosemary (or ½ teaspoon dried) 1 teaspoon fresh chopped thyme (or ½ teaspoon dried) ½ cup grated Parmesan cheese (optional, or nutritional yeast for vegan) 2 tablespoons butter or vegan butter For the Roasted Tomatoes 2 pints cherry or grape tomatoes 3 tablespoons olive oil 3-4 cloves garlic, sliced ½ teaspoon salt ¼ teaspoon black pepper ½ teaspoon dried oregano Pinch of red pepper flakes (optional) For the Bake 1 cup shredded mozzarella or fontina cheese (or vegan cheese) ¼ cup grated Parmesan cheese Fresh basil leaves for garnish Extra virgin olive oil for drizzling Step-By-Step Instructions Prep time: 15 minutes Cook time: 30 minutes Total time: About 45 minutes Servings: 4-6 Roast the Tomatoes Preheat your oven to 400°F (200°C). In a large baking dish or rimmed baking sheet, combine the cherry tomatoes, 3 tablespoons olive oil, sliced garlic, salt, pepper, oregano, and red pepper flakes if using. Toss everything together until the tomatoes are well coated. Roast for 20-25 minutes until the tomatoes are bursting, caramelized, and starting to release their juices. The garlic should be soft and golden. Set aside. Make the Herbed Polenta While the tomatoes roast, make the polenta. Heat 2 tablespoons of olive oil or butter in a large saucepan over medium heat. Add the minced onion and sauté for 2-3 minutes until softened. Add the garlic and cook for another minute until fragrant. Add the vegetable broth (or water) and salt to the pot and bring to a boil over medium-high heat. Once boiling, slowly whisk in the polenta in a steady stream, whisking constantly to prevent lumps from forming. Reduce the heat to low and continue stirring frequently with a wooden spoon. Cook the polenta for 15-20 minutes, stirring every few minutes to prevent sticking, until it's thick, creamy, and pulls away from the sides of the pan. If it gets too thick, add a splash more broth or water. Stir in the fresh herbs (basil, parsley, rosemary, thyme), Parmesan cheese, butter, and black pepper. Mix until everything is well incorporated and the polenta is smooth and creamy. Taste and adjust seasoning as needed. Assemble the Bake Pour the creamy herbed polenta into a 9x13-inch baking dish or large oven-safe serving dish, spreading it evenly with a spatula. Spoon the roasted tomatoes and all their delicious juices over the top of the polenta, distributing them evenly. Sprinkle the shredded mozzarella and Parmesan cheese over the tomatoes. Bake and Serve Place the dish in the oven (still at 400°F) and bake for 10-15 minutes until the cheese is melted, bubbly, and starting to turn golden brown in spots. Remove from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil before serving. Serve warm, scooping generous portions that include both the creamy polenta base and the cheesy roasted tomato topping. Tips for the Best Herbed Polenta & Roasted Tomato Bake Use coarse polenta rather than instant for the best texture and flavor—it's worth the extra cooking time. Stir the polenta frequently while cooking to prevent lumps and sticking. If you're short on time, use instant polenta which cooks in just 5 minutes. Use a mix of red and yellow cherry tomatoes for a more colorful presentation. Don't skip the fresh herbs—they make a huge difference in flavor. For a richer polenta, substitute half the broth with whole milk or cream. Make the polenta ahead and refrigerate it, then reheat gently with a splash of broth before assembling. Store leftovers in the fridge for up to 4 days; reheat in the oven or microwave. Variations and Customizations Add sautéed mushrooms on top of the polenta before adding the tomatoes for extra umami flavor. Stir wilted spinach or kale into the polenta for added greens. Top with crumbled goat cheese or feta instead of mozzarella for a tangier flavor. Add sun-dried tomatoes to the roasted tomato mixture for extra depth. Use different herbs like sage, oregano, or tarragon in the polenta. For a vegan version, use vegetable broth, vegan butter, nutritional yeast instead of Parmesan, and vegan cheese. Add white beans or chickpeas to make it more filling and protein-rich. Drizzle with balsamic glaze before serving for extra flavor. Nutrition Snapshot (Per Serving) This dish provides complex carbohydrates from the polenta, fiber and vitamins from the tomatoes and herbs, and protein and calcium from the cheese. Tomatoes are rich in lycopene and vitamin C, while the olive oil provides healthy monounsaturated fats. It's a well-balanced vegetarian meal that's satisfying and nutritious. You can lighten it by using less cheese or more vegetables. Why This Works So Well for TikTok and Pinterest The Quick Savory Herbed Polenta & Roasted Tomato Bake is incredibly photogenic with its layers of creamy golden polenta, vibrant red burst tomatoes, and melted cheese. The assembly process and cheese pull make for satisfying video content, and the "perfect vegetarian dinner" angle appeals to plant-based eaters and anyone doing Meatless Monday. For Pinterest, focus on overhead shots showing the bubbling cheese and burst tomatoes, or rustic close-ups with fresh basil and a drizzle of olive oil. The comfort food appeal combined with the elegant presentation makes this recipe highly shareable. Serve this hearty polenta bake with a simple arugula salad dressed with lemon and olive oil, some crusty bread for soaking up the tomato juices, and a glass of white wine for a complete Italian-inspired dinner. Once you try it, you'll understand why this easy, cozy dish has become a favorite for vegetarian weeknight dinners and casual entertaining.Quick Savory Herbed Polenta & Roasted Tomato Bake (Perfect Vegetarian Dinner!)
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