Easy Baked Polenta with Cherry Tomato Topping | America's Test Kitchen

Ingredients

• 8 cups water
• 2 cups medium-grind polenta
• 2 teaspoons salt
• 1/8 teaspoon pepper
• 2 tablespoons olive oil
• 1/4 cup minced shallot
• 2 garlic cloves, minced
• 1 1/2 pounds cherry tomatoes, halved
• 1/4 cup dry white wine
• 1 cup low-sodium chicken broth
• 6 tablespoons unsalted butter, cut into 8 pieces
• 1/4 cup chopped fresh parsley
• 4 ounces Parmesan cheese, grated (2 cups)