In a medium saucepan, bring 4 cups of vegetable broth to a gentle boil over medium heat. Once boiling, slowly whisk in 1 cup of cornmeal, ensuring there are no lumps. Reduce the heat to low and cook for 20–25 minutes, stirring continuously until the mixture thickens and becomes creamy.

Preheat your oven to 425°F (220°C). While the polenta cooks, halve 2-3 plum tomatoes and place them in a bowl. Toss them with olive oil, sea salt, and black pepper for flavor. Spread the tomatoes cut-side down on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the skins are blistered and fragrant.

Once the polenta is ready and the tomatoes are roasted, remove them from the oven and turn it down to 350°F (175°C). Stir in 2 tablespoons of butter, 2 teaspoons of fresh rosemary, and thyme into the warm polenta, ensuring even distribution. Spread the herb-infused polenta evenly into a greased baking dish, then layer the roasted tomatoes on top.

Place the baking dish in the oven and broil for 3-5 minutes, keeping a close eye to prevent burning. You want to achieve a golden top with slight bubbling.

After broiling, remove the dish from the oven and allow it to rest for at least 5 minutes. Garnish with fresh basil for brightness, and serve warm.