Boil sweet corn kernels, drain and blend to smooth paste. In a large pan or medium-size pot, add blended corn paste, butter, salt, pepper, 1/2 tbsp thyme and cook for 2-3 mins on medium flame.
In a frying pan, add 2 tbsp of cooking oil, when oil is hot add cherry tomatoes, garlic, thyme, pinch of salt and roast on high flame for 2-3 mins ( or till cherry tomatoes are half cooked )
When both polenta and tomatoes are ready, serve together!
Notes
Reheat polenta if needed, it tastes great when warm/hot.
Add roasted sweet peas along with tomatoes if needed.