Sheet Pan Polenta Panzanella

1 16-ounce tube prepared polenta

1 pint ripe cherry tomatoes

3 Tbsp. extra-virgin olive oil

1 tsp. kosher salt

1 tsp. garlic powder

1 tsp. dried Italian seasoning

1/2 tsp. ground black pepper

8 ounces fresh mozzarella pearls, drained

Generous handful fresh basil leaves

Balsamic glaze, for drizzling

1. Preheat oven to 450 degrees F. Lined a large rimmed baking sheet with parchment, and set aside. 
2. Cut the prepared polenta into 3/4-inch cubes and place in a large mixing bowl. Add the whole cherry tomatoes to the bowl. Drizzle the polenta and tomatoes with olive oil, and toss to coat. Sprinkle with the salt, garlic powder, Italian seasoning, and black pepper, and toss again until everything is evenly coated. 
3. Transfer the polenta-tomato mixture to the baking sheet. Roast at 450 degrees F for 30-35 minutes, until the cherry tomatoes have mostly burst and the polenta is beginning to turn golden brown. 
4. Remove the baking sheet from the oven, and allow to cool about 5 minutes. 
5. Scatter the drained mozzarella pearls evenly over the roasted polenta and tomatoes. Tear the basil leaves and scatter evenly over the mixture. Drizzle generously with balsamic glaze, and serve warm.