Creamy Corn Polenta with Balsamic Roasted Tomatoes | Best Health

Ingredients

• 5 cups water
• 1 cup cornmeal
• 1-1/2 tbsp unsalted butter
• 1 tsp salt
• 3 ears corn (kernels removed)
• 3/4 cup Parmesan cheese (grated)
• 1/4 cup part-skim ricotta cheese
• 6 Roma tomatoes (cut in half lengthwise and seeded)
• 2 tbsp olive oil
• 3 small cloves garlic (thinly sliced)
• 1 tbsp balsamic vinegar
• 1 pinch salt
• 1 pinch pepper
• 12 large eggs
• 1/4 cup corn nuts
• 1/4 cup fresh basil leaves
• Salt and pepper ((to taste))