Creamy polenta with roasted tomatoes

For the polenta:

In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese.

For the pesto:

Wash thoroughly the basil leaves and in a blender, add the leaves, the garlic cloves, salt and pepper to taste, and pine nuts, begin blending and begin adding slowly but constantly the olive oil. I keep in a jar refrigerated for up to 1 month.

For the tomatoes:

Pre heat the oven at 350F.

In a baking dish, place the tomatoes, sprinkle with a splash of olive oil and season with salt and pepper, cook for 35 to 45 minutes.

Serve the polenta in bowls and then top with the tomatoes and some pesto.