Baked Polenta with Fresh Tomatoes and Parmesan

For baked polenta with fresh tomatoes and Parmesan, bring the broth or water to a boil and, stirring with a wooden spoon, add the cornmeal. Cook the polenta, stirring occasionally, until the porridge begins to pull away from the sides of the pot. Then transfer the polenta to a flat-bottomed dish about 1 cm thick and flatten. Allow the polenta to cool and then cut into small squares the size of the tomatoes.

Wash the tomatoes and cut into thick slices. Grease the prepared baking sheet, overlap the polenta with the tomatoes, season with salt, pepper and parmesan, and bake in a preheated 200°C (390°F) oven for 20 minutes. Serve baked polenta with tomatoes preferably warm, garnished with basil or sage.