Cheesy Corn Polenta with Roasted Isle of Wight Tomatoes

Preparation time: 5 mins Cooking time: 45 mins

For the roasted tomatoes:

• 750g mixed colour Isle of Wight cherry tomatoes
• 2 tbsp olive oil
• 1 tsp fennel seeds
• Salt and pepper, to taste
• Small handful of fresh basil

For the corn polenta:

• 250g medium or coarse polenta
• 600ml vegetable broth
• 250-500ml milk
• Salt and pepper, to taste
• 2 tbsp salted butter
• 75g Parmesan
• 150g sweetcorn kernels, fresh, frozen, or tinned
• Zest of 1 lemon

Preheat the oven to 180°C. Place the tomatoes, olive oil, fennel seeds and seasoning in a baking tray and toss well together. Place in the oven for 30 – 35 minutes until soft and blistering.

Meanwhile, make the corn polenta. Put a large saucepan on a medium heat and add the vegetable stock, 250ml of the milk and seasoning.

Bring to a simmer, then add the polenta and reduce the heat to low. Cook, stirring often, for 8-10 minutes until combined and thickened - adding more milk if it becomes too thick.

Add the butter, parmesan, sweetcorn, and lemon zest, then stir to combine. Taste for seasoning.

Serve the polenta on a big platter or dish and top with the roasted tomatoes, finish with the fresh basil leaves.