Slow-Cooker Polenta with Roasted Tomatoes & Parmesan

Stir together the stock, milk, water, polenta, and 1/4 teaspoon each of the salt and pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW until the liquid is absorbed and the polenta is soft, 3 to 4 hours, stirring every hour. Add the grated Parmesan and butter, stirring to combine. Cover and let stand until serving.

Preheat the oven to 450 degrees F. Stir together the tomatoes, olive oil, and remaining 1/4 teaspoon each salt and pepper. Place the tomatoes on an aluminum foil-lined baking sheet. Bake in the preheated oven until the tomatoes are soft and lightly charred, 10 to 12 minutes.

Place the charred tomatoes and juices in a bowl; add the basil and vinegar, stirring gently to combine. Divide the polenta among 4 bowls; top with the tomato mixture, watercress, and shaved Parmesan.