Roast the tomatoes and shallots: First add oil to tomatoes and shallots, and a pinch of salt and pepper. Then, either:

• OVEN: preheat oven to 450F and add tomatoes and shallots and roast for 15 minutes.

• AIRFRYER: set to 450F and ‘roast’ setting for 10 minutes.

Add polenta & vegetable broth to a saucepan and heat on the stove on medium heat.

Stir and use a masher (or fork) to mash up the polenta until it dissolved.

Heat over stove for 10 minutes on medium heat until it becomes creamy.

Add cheese and stir. Season with salt & pepper to taste.

Add to a bowl and top w/ roasted tomatoes & shallots.

DONE!