Baked Polenta Skillet with Saucy Tomatoes

Place a 10-inch, ovenproof heavy skillet (such as cast iron or enameled cast iron) over medium-high heat. Add 2 tablespoons of the olive oil and the butter. When the butter is melted, add the corn and onions. Cook, stirring occasionally, until the onion is softened, about 5 minutes.

Add the broth, cornmeal, Parmesan and a big pinch of kosher salt (I start with 1 teaspoon). Stir well, until the polenta is combined into the liquid without large lumps. Bring to a simmer, then turn off the heat and cover the pan. Carefully transfer to the oven. Bake 30 minutes.

Meanwhile, put the tomatoes on a small rimmed baking pan or baking dish. Add the remaining 2 tablespoons olive oil, oregano, red pepper, a pinch of salt and toss the tomatoes to coat in the seasonings. Slide the pan next to the skillet in the oven. Bake 35-40 minutes, or until the tomatoes look wrinkled and very soft. Stir in the garlic. Mash the tomatoes gently with the back of a spoon or potato masher to make a chunky sauce.

Remove the lid from the skillet (use a potholder!). Crumble the goat cheese evenly over the top of the polenta. Return to the oven and bake 10 minutes, or until the polenta is firm to the touch and begins to pull away from the sides of the pan. Set aside to cool about 15 minutes.

Spoon the roasted tomatoes over the top of the polenta and scatter with the parsley or basil. Cut into 8 wedges like a pie. Serve warm, or at room temperature.