Heat olive oil in a skillet over medium heat and add cherry tomatoes. Stir for a few minutes until they begin to soften. Remove from heat. Season with salt and pepper and add balsamic glaze. Stir to coat evenly.
Bring 3 cups of chicken broth to a boil. Add the polenta and lower to medium heat. Cook for approximately 15 minutes, stirring constantly. Remove from heat and stir in butter, Parmesan cheese and pepper.
Spoon polenta into bowls and top with the cherry tomatoes.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.