Esou mëss du et

1. Preheat the oven to 180°C.
2. Clean tomatoes and cut them into irregular shapes. Halve small and medium sized tomatoes, quarter any bigger ones. Place in an ovenproof dish.
3. Peel garlic, roughly chop and add to the tomatoes.
4. Toss the tomatoes and garlic with olive oil and a pinch of salt, then roast in the oven for 20 minutes.
5. Prepare polenta according to package instructions. Mine called for 1 litre of boiling, salted water in which the polenta was cooked for 3 minutes while constantly stirring. Finally, add a bit of margarine, olive oil or soya cream.
6. Spread the polenta on a big serving plate and place roasted tomatoes on top. Drizzle with the tomato juice from the oven dish.