Sun-Kissed Polenta Bake

How to make it

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Slowly whisk in the quick-cooking polenta until smooth. Cook, stirring frequently, for about 5 minutes or until it thickens.

3. 3

   Pour the hot polenta into an 8x8 inch baking dish. Scatter the cherry tomatoes evenly over the top of the polenta.

4. 4

   Sprinkle the shredded mozzarella cheese over the tomatoes and polenta. Bake for 20 minutes, or until the cheese is bubbly and lightly golden.

5. 5

   Once out of the oven, garnish generously with fresh basil leaves before serving.