Preheat the oven to 200 °C (180 °C fan). Put the cherry tomatoes on a baking tray and toss with the crushed garlic, rosemary, olive oil, salt and pepper.
Roast the tomatoes in the oven at 200 °C for 15–20 min until they burst and release their juices. Then remove the rosemary and leave the garlic with the tomatoes or crush it lightly, as you like.
Meanwhile, heat the water and milk in a pan. Sprinkle in the polenta while stirring, then let it swell over a low heat according to the packet instructions, stirring now and then.
As soon as the polenta is creamy and soft, take the pan off the heat. Stir in the hard cheese and season to taste with salt and pepper.
If the polenta gets too firm, stir in a little water or milk until smooth. It should be soft enough to spoon.
To serve, spoon the creamy polenta onto plates and top with the roasted tomatoes and their juices.
Good to know
A plate like this is pure comfort. Soft, warm and uncomplicated – just right when you fancy something savoury without much effort.
Swaps
Milk → unsweetened oat milk (dairy-free; contains gluten unless certified gluten-free); hard cheese → aged vegetarian hard cheese made from cow's milk (similarly savoury, protein and calcium); rosemary → thyme (milder aroma, also contains plant compounds); cherry tomatoes → roasted peppers (more vitamin C, slightly sweeter)
Allergens
Contains milk from the milk and hard cheese; usually well suited to children if the garlic and pepper are used sparingly, and fine during pregnancy with pasteurised milk and thoroughly heated tomatoes.
