Roasted Cherry Tomatoes on Creamy Polenta - alive magazine

Ingredients

• 3 cups (750 mL) cherry tomatoes
• 3 Tbsp (45 mL) extra-virgin olive oil
• 1 medium-sized shallot, peeled and shaved thinly into slices
• 4 large garlic cloves, peeled and thinly shaved into slices
• 4 sprigs fresh thyme, or 1 tsp (5 mL) dried
• 3 sprigs fresh oregano, or 1/2 tsp (2 mL) dried
• 1 tsp (5 mL) raw sugar
• 1 tsp (5 mL) cumin seeds
• Finely grated zest from 1 lemon
• 1/4 tsp (1 mL) sea salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 3 cups (750 mL) water
• 1 cup (250 mL) nondairy milk
• 1 cup (250 mL) medium-coarse cornmeal
• 1/4 cup (60 mL) nutritional yeast
• 2 Tbsp (30 mL) cricket powder
• 1/2 small fennel bulb, very thinly shaved on a mandoline, reserving fronds
• 1 Tbsp (15 mL) good quality extra-virgin olive oil
• 1/4 cup (60 mL) pine nuts, toasted