Creamy Polenta Bowl with Oven-Roasted Tomatoes and Zucchini

Ingredients

• 1 pint grape tomatoes
• 2 medium zucchinis, chopped into 1-inch pieces
• 1 large shallot, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
• Salt
• freshly cracked black pepper
• 1 cup polenta (or yellow cornmeal)
• 4 cups of water (or broth, or a mixture of the two)
• 1 teaspoon salt
• 2 medium ears sweet corn, kernels removed (about 2 cups)
• 1 cup grated pecorino or Parmesan cheese
• 3 tablespoons of butter
• 1 cup basil leaves, tightly packed
• 3 tablespoons parsley leaves
• 1/3 cup good-quality olive oil
• 1/2 cup grated Parmesan
• 1 garlic clove
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• 1/2 teaspoon freshly cracked black pepper