Ingredients:

  • 1 pint (567g) cherry tomatoes, halved
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) dried oregano
  • 1/2 teaspoon (2.5g) garlic powder
  • Salt and freshly ground black pepper to taste
  • 4 cups (946ml) vegetable broth or water
  • 1 cup (150g) polenta (coarse cornmeal)
  • 1/4 cup (57g) heavy cream
  • 2 tablespoons (28g) unsalted butter
  • 1/4 cup (28g) grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) fresh basil leaves, packed
  • 1/2 cup (120ml) olive oil
  • 1 clove garlic, minced
  • Pinch of salt

Instructions:

  1. Preheat oven to 400°F (200°C). Toss halved cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until softened and slightly caramelized.
  2. Bring broth or water to a boil in a large saucepan. Gradually whisk in polenta, reducing heat to low. Cook, stirring frequently, for 30-40 minutes, or until the polenta is thickened and creamy.
  3. Stir in heavy cream, butter, and Parmesan cheese. Season with salt and pepper to taste.
  4. Combine basil leaves, olive oil, garlic, and salt in a blender or food processor. Blend until smooth.
  5. Spoon polenta into bowls. Top with roasted cherry tomatoes and drizzle generously with basil oil. Serve immediately alongside stuffed peppers.