Ingredients:

  • 1 cup (150g) polenta (coarse cornmeal)
  • 4 cups (960ml) vegetable broth
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tablespoons (30ml) olive oil
  • Salt & pepper to taste
  • 1 pint (300g) cherry tomatoes
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • Salt & pepper to taste

Instructions:

  1. In a medium saucepan, bring the vegetable broth to a boil.
  2. Gradually whisk in polenta, stirring constantly to prevent lumps.
  3. Reduce heat and simmer for about 30 minutes, stirring occasionally until thickened.
  4. Stir in heavy cream, Parmesan cheese, olive oil, salt, and pepper. Mix until well combined.
  5. Preheat the oven to 400°F (200°C).
  6. On a baking sheet, toss cherry tomatoes with olive oil, garlic, thyme, salt, and pepper.
  7. Roast in the oven for 20-25 minutes until tomatoes are blistered and juicy.
  8. Pour the polenta into the prepared baking dish. Top with the roasted tomatoes.
  9. Cover with aluminum foil and bake for 15 minutes. Optionally, remove the foil for the last 5 minutes for a slightly crispy top.