Creamy Polenta with Cherry Tomato Relish

Creamy Polenta with Cherry Tomato Relish from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource Serves: 8

Ingredients

 * 6 cups cherry tomatoes
 * Low fat cooking spray
 * 1 tablespoon olive oil
 * ¼ cup shallots, sliced
 * 1½ tablespoons sugar
 * ¾ cup dry white wine
 * 1½ teaspoons salt, divided
 * ¼ teaspoon fresh ground pepper
 * 2 cups 1% low-fat milk
 * 1 cup dry polenta
 * ½ cup shaved fresh Parmesan cheese

Directions

 * 1) Preheat oven to 425 °F.
 * 2) Spray a shallow roasting pan with low fat cooking spray.
 * 3) Cut slits at bottom of each cherry tomato then place stem-side down in roasting pan.
 * 4) Bake at 425 °F for about 20 minutes.
 * 5) Reduce heat to 375 °F and continue to bake for another 45 minutes.
 * 6) Remove from oven, cover with aluminum foil and let stand for about 10–15 minutes.
 * 7) Heat olive oil in a large skillet over medium-high heat.
 * 8) Add shallots and sauté 5 minutes or until lightly browned.
 * 9) Add white wine, reduce to medium-low heat and simmer 5 minutes.
 * 10) Add ½ teaspoon of the salt and the pepper.
 * 11) Remove from heat, stir in tomatoes, cover and set aside.
 * 12) In a large saucepan, add milk and water and bring to a boil then remove from heat.
 * 13) Gradually add dry polenta while stirring constantly with a whisk.
 * 14) Cover and cook for 2 minutes over medium-low heat.
 * 15) Add 1 teaspoon salt, cover and let stand for 5 minutes or until polenta reaches a thick consistency, stirring occasionally.
 * 16) Pass the tomato relish and Parmesan shavings at the table.