Polenta Tart with Garlicky White Bean Spread and Roasted Cherry Tomatoes

INGREDIENTS

head garlic, top sliced off to expose the cloves

1/2 tsp

olive oil

2 cups

cooked cannellini or Great White Northern beans (or 1 can beans, drained and rinsed)

1 tbsp

lemon juice (adjust to taste -- I tend to have a heavy hand with lemon)

1 tbsp

tahini

1/4 tsp

salt

2 tsp

fresh thyme leaves (or ¾ teaspoon dried thyme)

Black pepper

1/4 cup

water

1 cup

polenta or medium-grind cornmeal

3 1/2 cups

water or low-sodium vegetable broth

1/4 tsp

salt

2 tbsp

nutritional yeast

Black pepper

2 pints

cherry tomatoes

1 tbsp

olive oil

4 cloves

garlic, unpeeled

1/4 cup

fresh rosemary leaves

Salt

Pepper