Crisp Polenta With Roasted Cherry Tomatoes

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8 1/2 cups water

6 1/2 tablespoons extra-virgin olive oil

1 pound polenta (2 3/4 cups)

Kosher salt and freshly ground pepper

1 1/2 pounds cherry tomatoes on the vine

8 thyme sprigs

4 ounces fresh goat cheese, crumbled

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