PEPPERCORN POLENTA WITH PARMESAN BAKED TOMATOES

This dish is like a gift of pizza but without the pizza. And I almost find it better because if you're anything like me, it's not to overeat with pizza and feel full--to bursting. I ate the entire two servings here, smiling as I went, and did not feel abnormally full after. That counts for something. Let me be specific, though, on what you get with this recipe: Creamy, buttery polenta spiked with smashed peppercorns and garlic-slicked blistered baby tomatoes that get stuck to a coating of melty Parmesan cheese. Some of the parm burns into crusty shards.

That's the good stuff.

Notes: Butter is unsalted. Garlic-infused olive oil is by Baker & Olive.

PEPPERCORN POLENTA WITH PARMESAN BAKED TOMATOES

Ingredients: 1/2 cup fine yellow cornmeal, 1 1/2 cups chicken broth, 1/2 cup milk, 1 tbsp. butter, 1/4 cup grated parmesan cheese, a pinch of sea salt, 2 tsp. smashed peppercorns, and fresh parsley for serving, optional.

For the tomatoes: 2-3 tbsp. garlic-infused olive oil, 1/4-1/3 cup grated Parmesan cheese, 1 cup small cherry tomatoes, halved, and 1/2 tsp. ground oregano.

Serves 2-3.

1. Preheat and prep tomatoes: Set oven to 400*F. Drizzle a 7x11 inch baking dish (or 9x9) with garlic-infused olive oil. Spread the oil using your fingertips into an even layer. Sprinkle over 1/4-1/3 cup grated Parmesan cheese in an even layer, followed by the oregano. (Do not disturb once sprinkled.) Place the tomatoes cut-side down into the Parm. Bake for 20 minutes or until tomatoes are blistered and darkened and cheese is melted and blackened around the edges.

2. Start polenta: While the tomatoes cook, bring the milk, chicken broth, and sea salt to a simmer over medium heat. Stir in the cornmeal. Turn the heat down to low. Cook polenta for 10-12 minutes until thickened. Stir in the peppercorns, butter, and parmesan. (If polenta is very thick, as in it does not have a "wave" when you stir it, add a little bit more milk.)

3. Finish: Spoon polenta into a large, shallow bowl or platter. Scoop up the tomatoes with the melted Parmesan cheese and lay over the polenta. Add fresh parsley if you like. Serve immediately.

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