Pesto Meatballs Over Sweet Corn Polenta

Directions

Roasted Cherry Tomatoes

1. Heat oven to 375°F. Combine tomatoes, oil and a good pinch each of salt and pepper in 8×8-inch baking dish. The more tightly compacted, the better. Bake 35-40 minutes or until tomatoes are softened, a little wrinkled and cooked throughout. (Tomatoes can be prepared several days ahead of time and refrigerated. Bring to room temperature before serving.)

Pesto Meatballs

2. Combine meatballs and broth in medium saucepan; bring to boil. Cover. Simmer on low heat 15 minutes or until heated through, stirring occasionally. (The broth will mostly evaporate. If the pan is dry, add a bit more broth.) Remove from heat. Cover to keep warm.

Polenta

3. Bring broth to boil in medium saucepan. Gradually whisk in polenta. Cook on medium-low heat 5 minutes, stirring often. Stir in corn and cream. Return to boil. Stir in butter and 2 Tablespoons cheese; season to taste with salt and pepper, adding more broth if needed to reach desired consistency.
4. To serve, add pesto to meatballs; stir until coated. Ladle Polenta onto serving plates or shallow bowls, top with Pesto Meatballs, some of the Roasted Tomatoes and garnish with remaining cheese.