In a medium saucepan, bring the water or vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps from forming. Reduce heat to low and simmer, stirring occasionally, for about 20-25 minutes or until the polenta is thick and creamy. Season with salt and pepper to taste.

While the polenta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the halved cherry tomatoes to the skillet and cook, stirring occasionally, until they start to soften and caramelize, about 8-10 minutes. Season with salt and pepper to taste.

Preheat a grill or grill pan over medium-high heat. Brush both sides of the cooked polenta with the remaining olive oil and grill for 3-4 minutes on each side, or until lightly browned and crispy.