In a large bowl combine roma tomatoes, sugar, olive oil, rosemary and Leggo’s Tomato Paste mixing well, spread onto a baking tray and bake in a preheated oven at 180°C for 20-30 minutes or until tomatoes have softened.
Meanwhile cook polenta following packet directions or refer to tip.
Spoon hot polenta into a lightly greased 18cm x 28cm shallow tray and allow to cool. Cut into 24 rectangles and place under a hot grill until slightly browned on top.
Roughly chop the cooked tomato mix and incorporate any cooking juices.
Place grilled polenta on a platter and top with a spoonful of the tomato confit. Drizzle with balsamic glaze and garnish with shaved parmesan cheese.