Cheesy Polenta With Grilled Cherry Tomato Sauce

• Grilled Cherry Tomato Sauce
• 1 pound cherry tomatoes
• 1 3/4-inch thick slice from a large sweet onion
• Extra-virgin olive oil
• 1 medium to large clove garlic, minced
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon table or fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon red wine vinegar
• 2 teaspoons minced fresh thyme
• 2 teaspoons minced fresh oregano
• Cheesy Polenta with Grilled Cherry Tomato Sauce
• 4 1/2 cups water
• 3/4 teaspoon table or fine sea salt
• 1 1/2 cups polenta
• 8 ounces mascarpone cheese, divided
• 3 ounces Italian fontina cheese, cubed or grated
• Grilled Cherry Tomato Sauce
• 1 teaspoon minced fresh thyme

1. Heat your grill to medium. Toss 3/4 of the largest cherry tomatoes with a tablespoon of olive oil. Coat the onion slice with olive oil. Either use a vegetable basket for grilling or thread the tomatoes onto skewers. Grill the tomatoes until grill marks appear and tomatoes are soft (about 3 to 4 minutes), turning or stirring once. Carefully thread the onion slice onto 2 skewers, trying to keep the skewers going through the center of the slice (optional, but helps prevent loss of the smaller rings, and facilitates turning). Grill onion until semi-translucent and grill marks appear, turning once (about 4 to 6 minutes.)
2. Transfer tomatoes to the bowl of a food processor, and process until fairly smooth. Coarsely chop the onion, then add it to the tomatoes. Pulse in a food processor until no large pieces of onion remain.
3. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and red pepper and saute, stirring continuously, until the garlic is fragrant (about 1 minute). Add tomato and onion mixture, red wine vinegar, salt, and pepper. Simmer for several minutes, stirring occasionally, until the mixture has thickened slightly.
4. Add the remaining cherry tomatoes to the mix, and cook for a minute or two until tomatoes are warmed through. Stir in thyme and oregano. Taste and adjust seasoning with salt or additional vinegar if needed. Serve over creamy polenta, pasta, or grilled vegetables.
5. Bring water and salt to a boil in a 3-quart saucepan over high heat. Gradually whisk in polenta, and reduce heat to low. Gently simmer polenta until thickened, stirring frequently. The time on this will vary depending on your polenta, but it should take approximately 20 to 30 minutes. (If your polenta is done before your sauce, cover and remove from heat. When ready to proceed whisk in an additional 1/4 to 1/2 cup water to loosen.)
6. Stir in half of the mascarpone and all of the fontina. Taste and add additional salt if needed. Divide into bowls, and top each portion with tomato sauce, a dollop of mascarpone, and a sprinkling of fresh thyme. Dig in!

tomato sauce, tomatoes, sweet onion, extravirgin olive oil, clove garlic, red pepper, salt, freshly ground black pepper, red wine vinegar, thyme, fresh oregano, polenta, water, salt, polenta, mascarpone cheese, fontina cheese, tomato sauce, thyme

Taken from food52.com/recipes/14010-cheesy-polenta-with-grilled-cherry-tomato-sauce (may not work)