Polenta and Tomato Ragout

I found this recipe on Food and Wine, but modified it to meet our family's tastes and to make it lower fat. You can find the original recipe here.

To make the Polenta:

3 cups low-fat milk or your favorite unsweetened nut milk
2 cups water 
2 garlic cloves, smashed
4 thyme sprigs or 1/2 tsp dried thyme
1 tsp salt
1/4 tsp black pepper (or to taste)
1 cup uncooked coarse-ground polenta

Combine the milk, water and spices in a saucepan and heat over medium until it just begins to boil. Reduce the heat and skim off most of the spices and discard.  Add the polenta a little at a time, stirring between each addition. Simmer over low heat, stirring frequently, until the polenta is tender and creamy, about 1/2 hour.

Meanwhile make the Ragout

1/4 cup olive oil (or less)
4 cups cherry tomatoes (the original recipe calls for mixed heirloom cherry tomatoes)
1/2 tsp salt
1/4 tsp black pepper
4 garlic cloves minced (or less)
1 cup vegetable broth
1 tbsp honey
1 tbsp apple cider vinegar
2 cups thinly sliced greens (I used spinach, but you could use Napa cabbage, kale or chard)
1/3 cup thinly sliced fresh basil (doesn't work as well with dried basil)
1 tsp lemon juice

 Heat the oil in a skillet over medium high until it starts to smell hot. Carefully add the tomatoes, salt,  and pepper. Reduce heat to medium  and cook, stirring often, until most of the tomatoes have burst and the juices run out, about 10 minutes. Add garlic, stirring constantly until fragrant, about 30 seconds. Add the vegetable broth, honey and vinegar, stirring occasionally until a glossy sauce forms, about 10 minutes. Add greens and cook until wilted, about 30 seconds. Stir in basil. Remove from heat and add lemon juice. 

To serve, line a shallow soup bowel with the polenta and then spoon the ragout on top.  Eat the polenta and ragout together in each spoonful.