Polenta with Basil & Roasted Cherry Tomatoes

From: washingtonpost.com

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients
Extra-virgin Olive Oil
Kosher salt
Freshly ground black pepper
12 oz cherry tomatoes
2-oz Parmigiano-Reggiano
2 c chicken or vegetable broth
1.5 c half-and-half
1 cup dried polenta
2 tbsp unsalted butter
10 large basil leaves
Crushed red pepper flakes

Optional: 1 onion, eggs

Equipment/Other:
Aluminum Foil
Baking Sheet

Directions

1. Position oven rack 4" to 6" from broiler.  Preheat the broiler.
2. Line a rimmed quarter baking sheet with foil, then place the tomatoes on it and drizzle with oil. Season lightly with salt and pepper. Broil for 6 minutes until some are charred and have burst. 
3. Grate the cheese.
4. Meanwhile, combine the broth and half-and-half in a medium saucepan over medium-high heat. Bring just to a biol, then gradually add the polenta; reduce heat to medium and cook for 5 minutes, whisking, until thickened.  It may spatter.
5. Turn off the heat, then stir in the butter and most of the cheese, until well incorporated. Taste and season lightly with salt, keeping in mind that more cheese will be added at the end.
6. Stack, roll, and cut the basil into thin ribbons (chiffonade - do this late in the process as the shreds can darken quickly).
7. Divide the polenta among individual shallow bowls or plates. Top each with some basil, roasted tomatoes and their juices, some red pepper flakes, and remaining cheese.  Drizzle with a bit more oil.
8. Serve hot.

OPTIONAL:

• Caramelize onions over medium-low to medium heat with butter for 20 minutes.  Add this to the dish in Step 7.
• Fry or poach eggs without breaking the yolk.  Top this on the dish in Step 7.