Sheet Pan Polenta Panzanella is one-pan, simple late summer supper, or a beautiful side dish for an end-of-the-season cookout. It’s a great way to use lots of fresh garden tomatoes and basil!

Or, if you’re in a part of the country like I am in the Pacific Northwest where summer just won’t quit this year, this Sheet Pan Polenta Panzanella is a great way to use the endless cherry tomatoes and bonus basil harvest! It’s a nice transitional dish, with the combination of fresh garden produce and comforting, creamy polenta marrying late summer and early fall gorgeously. 

Panzanella is traditionally made with toasted cubes of crusty bread, which soak up the juices of the tomatoes and the olive oil, but in this variation, the bread is replaced with cubed polenta. It’s a cozy touch, and a nod to the approaching colder evenings, as I tend to think of polenta as a hearty fall and winter dish. 

This Sheet Pan Polenta Panzanella is hearty enough for a simple supper, or makes an easy side dish alongside a protein such as grilled chicken or fish. No matter how you serve it, it’s delicious and the best part? Hardly any dishes to clean up!

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