Manchego Polenta with Chorizo and Roasted Tomatoes

4 cups cherry tomatoes

2 tablespoons olive oil

1 tablespoon minced thyme leaves

3 links Spanish-style 

chorizo, sliced

2 cups milk

1 cup chicken broth, plus more as needed

1 cup instant polenta

1 tablespoon unsalted butter

1 cup finely shredded Manchego cheese

Salt and pepper, to taste

Heat oven to 400 F. Line a baking sheet with parchment.

In a mixing bowl, toss together tomatoes and oil. Season with salt and pepper, add thyme, and toss to coat. Pour out onto prepared pan, spreading into a single layer. Scatter chorizo around on pan. Roast until tomatoes are blistered and slightly deflated, about 28 minutes. 

Meanwhile, make polenta. In a saucepan over medium heat, combine milk and broth. Bring to a boil, then whisk in polenta. 

Cook, whisking, until polenta is creamy, about 5 minutes, adding more broth if polenta gets too stiff. Whisk in butter and Manchego. Season with salt and pepper to taste.

To serve, spoon polenta onto a serving plate. Spoon tomatoes and chorizo over. Serve right away.