Ingredients

Steps

• Preheat the oven to 200°C.
• Heat 15ml of oil in a saucepan and sauté the onion and garlic.
• Add the polenta and 300ml of water to the pan.
• Bring to a boil then simmer for 5-6 minutes until cooked.
• Stir in the cheese, spinach, nutmeg, butter, seasoning, and sage.
• Place cherry tomatoes on a baking sheet and drizzle with remaining oil.
• Roast for 5-8 minutes until the tomatoes start to burst.
• Serve the polenta topped with roasted tomatoes and their juices.