Glorys® Polenta Pie

Preheat oven to 400° F.

On a large baking sheet, combine asparagus, NatureSweet® Glorys® tomatoes, and onion. Drizzle with olive oil, salt, and pepper. Toss to coat. Roast for 15 minutes or until tender. Stir once. Remove and set aside.

Lightly coat a 10-inch tart pan with removable bottom with nonstick cooking spray.

In a large saucepan, bring milk just to a simmer over medium heat.

In a medium bowl, combine cornmeal, water, and the remaining salt. Stir cornmeal mixture slowly into hot milk in the saucepan to create the polenta. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 8 minutes.

Stir the fontina cheese, snipped basil, oregano or thyme, butter, and garlic into the polenta mixture. Cook for about 4 more minutes until thick but still creamy. Pour polenta mixture into prepared tart pan.

Arrange roasted vegetables on top of polenta. Return to oven, and bake for 15 minutes at 400° F.

Remove from oven, sprinkle with shredded Parmesan cheese, and cool on a wire rack for 30 minutes. Carefully remove from tart pan and serve in wedges.