Baked Mediterranean Polenta with Burst Tomatoes, Lemon Artichokes and Almond Gremolata

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a roughly 9 x 13-inch baking dish or ovenproof skillet with 1 tablespoon olive oil.

2. 2

   In a medium saucepan, bring the vegetable broth, water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to a boil. Slowly whisk in the instant polenta. Cook over medium-low heat for 3 to 5 minutes, stirring, until thickened.

3. 3

   Remove the polenta from the heat and stir in the grated Parmesan cheese and 1 tablespoon olive oil. Spread the polenta evenly in the prepared dish. Bake for 15 minutes at 220 °C / 425 °F.

4. 4

   While the polenta bakes, place the cherry tomatoes and red onion on a tray. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, the dried oregano, and the red pepper flakes if using. Roast for 15 minutes at 220 °C / 425 °F, until the tomatoes begin to burst.

5. 5

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 minced garlic cloves and cook for 30 seconds. Add the artichoke hearts, Kalamata olives, 1 tablespoon lemon juice, and half of the lemon zest. Sauté for 3 to 4 minutes. Taste and adjust with a pinch of salt if needed.

6. 6

   Make the gremolata by mixing the toasted almonds, fresh parsley, 1 grated garlic clove, the remaining lemon zest, and 1 tablespoon olive oil in a small bowl.

7. 7

   Remove the polenta from the oven and top it with the roasted tomato and onion mixture. Spoon the lemon artichokes and olives over the top. Return the dish to the oven for 5 more minutes at 220 °C / 425 °F to bring the flavors together.

8. 8

   Finish with the almond-parsley gremolata on top. Serve hot, warm, or at room temperature.