Preheat oven to 400°F.
Add the tomatoes to a baking sheet then drizzle with a touch of olive oil and a pinch of salt.
Roast tomatoes for about 15 minutes until slightly wilted and soft.
Meanwhile, heat olive oil in a medium to large skillet on medium-high heat.
Add the mushrooms and season with a good pinch of salt.
Saute about 5 minutes then add the garlic.
Sauté another 10 minutes until mushrooms are browned and most of their water has evaporated then remove from heat and set aside.
Cook the polenta according to package instructions. Make sure to generously salt the cooking water.
Scoop polenta into bowls then top with mushrooms, tomatoes, cheese crumbles, fresh herbs and another drizzle of olive oil. Serve immediately.