Blistered tomatoes and chickpeas on creamy polenta

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Put the tomatoes, still on the vine, on a baking tray with the chickpeas and unpeeled garlic cloves, then drizzle with the olive oil. Gently mix so everything is glossy, season with salt and pepper, then roast for 15-20 minutes until the tomatoes are bursting.
2. Meanwhile prepare the polenta. In a pan, bring the stock to the boil, then turn the heat down to low and pour in the polenta slowly, stirring all the time. Cook for about 20-25 minutes, stirring occasionally, until it’s soft and thick (add more liquid if needed). Remove from the heat, then stir in the butter and nutritional yeast (or parmesan) and season to taste.
3. Once cool enough to handle, squeeze the garlic cloves out of their skins into the tomato tray (discard the skins). Spoon the polenta onto warmed plates, spoon over the tomatoes, garlic and chickpeas and drizzle over any leftover juices from the baking tray. Top with basil leaves and an extra sprinkling of nutritional yeast (or parmesan).