Preheat the oven to 400 degrees. Place the tomatoes, spinach, and garlic on a baking sheet. Drizzle with olive oil. Season with salt and pepper, and place in the oven and roast for 20 minutes.
While the tomatoes are roasting, make the polenta by bringing to a boil 2 cups of water with a bit of salt. When the water is hot stir in the polenta. Lower heat, add cream and stir until cooked (puliing of the sides of the pan). Stir in basil, cheese and season with salt and pepper.
Serve polenta into individual bowls and top with roasted tomatoes and spinach.