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