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Preheat oven to 425F.
Place the cherry tomatoes on a baking sheet. Drizzle with Rosette Garlic Olive Oil and season generously with salt & pepper — toss to coat.
Roast for 25 minutes, tossing at the halfway mark, until blistered and juicy.
Meanwhile prepare the polenta* by bringing 4 cups of water with a big pinch of salt to a boil in a medium-size pot.
Once boiling, pour in the polenta, whisking vigorously to combine and reduce the heat to low.
Let the polenta cook for 30 minutes, stirring every 5 minutes (switching to a wooden spoon once it’s too thick to whisk).
Once the polenta has cooked, stir in the butter and grated parmigiano reggiano. Cover with a lid and let sit for 3-5 minutes. Taste for seasoning.
To serve, spread the polenta onto a large platter and top with the roasted cherry tomatoes and all of the reserved juices and oil.
Finish with lots of grated parmigiano reggiano, fresh basil, and an additional drizzle of Rosette Garlic Olive Oil if you’d like. Serve immediately.
Note: Feel free to follow the cooking instructions on the polenta package in case it varies.