Polenta with Roasted Tomatoes

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I've made this recipe twice-- I think that it calls you to cook the tomatoes on 450 for too long because it burns the tomatoes, but the burn also adds a nice smoky flavor to the dish. I've been adding chicken stock to my polenta because otherwise it turns out a little bland. The recipe made as-is is a 4-star recipe, but with the chicken stock, decreasing the tomato cooking time, and a squeeze of lemon I'd increase it to 5-stars.

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This is a great hearty, healthy and flavorful recipe! I used collared greens instead of swiss chard and feta as the cheese. Turned out wonderful. The tomatoes were so tasty!

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The sweetness of the roasted tomatoes pairs well with the polenta and chard.