Baked Polenta Skillet with Saucy Tomatoes

Cut this baked polenta into thick wedges and serve it like a deep-dish pizza pie! Start with a base of sautéed onion and fresh or frozen corn kernels, then add polenta, grated cheese, and broth. Slide the pan into the oven, bake until firm and top with juicy roasted tomatoes, goat cheese and lots of fresh basil.

• 4 tablespoons extra virgin olive oil, divided
• 2 tablespoons butter
• 1½ cups fresh or frozen corn kernels, (no need to defrost)
• ½ cup chopped onion
• 3½ cups vegetable broth, or water
• 1½ cups medium-grind cornmeal, (polenta)
• ½ cup grated Parmesan cheese
• Kosher salt
• 2 cups cherry tomatoes, or grape tomatoes
• ½ teaspoon dried oregano
• ¼-½ teaspoon crushed red pepper, to taste
• 1 teaspoon grated fresh garlic
• ½ cup soft goat cheese, or feta cheese, crumbled
• ¼ cup chopped parsley, or basil