Creamy Polenta with Cherry Tomato Relish

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Creamy Polenta with Cherry Tomato Relish

 

6 cups cherry tomatoes

cooking spray

1 tablespoon olive oil

1/4 cup shallots, sliced

2 pressed garlic cloves

1 1/2 tablespoons sugar

3/4 cup dry white wine

1 1/2 teaspoons salt, divided

1/4 teaspoon fresh ground pepper

2 cups 1% low-fat milk

1 cup dry polenta

1/2 cup shaved fresh Parmesan cheese

 

Preheat oven to 425 degrees.

Spray a shallow roasting pan with low fat cooking spray.

Cut slits at bottom of each cherry tomato then place stem-side down in roasting

pan. Bake at 425 degrees for about 20 minutes. Reduce heat to 375 degrees and

continue to bake for another 45 minutes. Remove from oven, cover with aluminum

foil and let stand for about 10-15 minutes.

Heat olive oil in a large skillet over medium-high heat. Add shallots,

garlic and saute 5 minutes or until lightly browned.

Add white wine, reduce to medium-low heat and simmer 5 minutes.

Add 1/2 teaspoon of the salt and the pepper.

Remove from heat, stir in tomatoes, cover and set aside.

In a large saucepan, add milk and water and bring to a boil then remove from

heat.

Gradually add dry polenta while stirring constantly with a whisk. Cover and cook

for 2 minutes over medium-low heat.

Add 1 teaspoon salt, cover and let stand for 5 minutes or until polenta reaches

a thick consistency, stirring occasionally.

Pass the tomato relish and Parmesan shavings at the table.

Yields 8 servings.