Baked Polenta with Tomatoes Corn and Zucchini

Ingredients

• 4 tablespoons unsalted butter
• 2 cups milk
• 2 cups chicken stock or low-sodium chicken broth
• 1 cup coarse polenta (not quick-cooking)
• 1 cup corn kernels (from 1-2 ears)
• 1 medium zucchini, sliced into 1/4-inch thick rounds (1 cup)
• 4 scallions, white and light green parts sliced (1/3 cup)
• 1/2 cup grated parmesan cheese, plus more for serving
• Kosher salt and freshly ground black pepper
• 8 ounces cherry tomatoes, halved (1 1/2 cups)
• 1/2 cup packed chopped herbs, such as basil, parsley, and dill, plus whole leaves for serving
• 4 ounces goat cheese, crumbled

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