Recipes

Preheat the oven to 375°F.  Toss the tomatoes with 1 TB olive oil and lightly season with salt and pepper.  Arrange the tomatoes in a single layer on a baking sheet and roast for about 20 minutes until the tomatoes begin to burst.  Cut the polenta into ½” thick slices.  Brush both sides of each slice with remaining 2 TB olive oil and sprinkle lightly with salt.  Heat a large nonstick skillet over medium heat.  Place as many polenta slices as will fit comfortably in the heated pan and cook until crisp, turning to cook other side.  Repeat with remaining polenta slices.  Arrange on plates and top with chèvre, roasted tomatoes, and shredded basil.