Method

1. Preheat the oven to 200C/400F/Gas 6.

2. Heat one tablespoon of the oil in a saucepan. Add the onion and garlic and sauté for a few minutes. Add the polenta and water. Bring up to the boil, then reduce the heat and simmer for 5-6 minutes or until the polenta is cooked. Add a little more water if it becomes too thick. Add the cheese, spinach, nutmeg, butter, salt and freshly ground black pepper and sage and mix together.

3. Place the cherry tomatoes onto a baking sheet and drizzle with the remaining oil. Roast in the oven for 5-8 minutes until the tomatoes start to burst.

4. Serve the polenta on a large plate and spoon over the roasted tomatoes and any juices.