Polenta with Roasted Tomatoes and Gorgonzola | Christopher Kimball’s Milk Street | Recipes, TV and C

Ingredients

• 1 cup coarse stoneground yellow cornmeal
• Kosher salt and ground black pepper
• 2 pints cherry OR grape tomatoes
• 4 medium shallots, cut into ½-inch wedges, layers separated
• 1 tablespoon extra-virgin olive oil
• 1 large thyme sprig, plus 2 teaspoons chopped fresh thyme
• 2 tablespoons salted butter, cut into 2 pieces
• 2 ounces Gorgonzola cheese, crumbled (½ cup)