Cheesy baked polenta with grilled cherry tomato sauce

Method

1. Heat the grill to high. For the sauce, put the cherry tomatoes and garlic cloves in a baking tray, drizzle with olive oil, then grill for 10-12 minutes until blackened and bursting. Leave to cool for a few minutes, then transfer to a pan and mash with 
a fork. Stir in the capers, then season with salt and pepper.
2. Heat the oven to 190°C/170°C fan/gas 5.
3. Meanwhile, heat a glug of oil in a deep 30cm ovenproof frying pan and fry the chopped onion with a pinch of salt over 
a medium heat for 7-8 minutes to soften. Add the crushed garlic and fry for 1 minute, then put in a bowl and set aside. Pour 1 litre freshly boiled  water into the pan, then stir in the quick-cook polenta and simmer, stirring, until the it has absorbed the water and thickened. Stir in the onions/garlic, grated parmesan, goat’s cheese and a pinch of salt and pepper, then bake for 15 minutes until golden and set.
4. Warm the sauce and pour over the polenta. Scatter with fresh oregano and extra crumbled goat’s cheese. Serve with a green salad.