Preheat oven to 450 degrees. Wash tomatoes. Cover a baking sheet with parchment paper. Drizzle olive oil generously over the tomatoes, along with salt, pepper and Herbes de Provence. Roast for 10 minutes or until tomatoes begin to split. Remove from oven and toss with garlic and your chiffonade of basil. 

In a medium saucepan, bring 6 cups water to a brisk boil over medium-high heat. Add salt and while whisking gently, pour the polenta into the boiling water in a steady stream. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring. Cook for 15-20 minutes, stirring vigorously every 5 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. The consistency should be that of a softer porridge-like polenta. Add the parmesan and butter.

Top the polenta with your medley of roasted tomatoes, fresh arugula and your choice of crumbled goat cheese or Parmesan. I serve the polenta as a side with either a store-bought rotisserie chicken in a pinch or my stellar Roasted Lemon and Thyme chicken. And a crisp baguette, of course!

Bon Appetit!