Creamy Polenta with Cherry Tomato Relish

Info
Cook Time:

Serves: 8

Ingredients

 * 6 cups cherry tomatoes


 * Low fat cooking spray


 * 1 tablespoon olive oil


 * 1/4 cup shallots, sliced


 * 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

Directions
1.Preheat oven to 425º 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. Bake at 425º F for about 20 minutes. Reduce heat to 375º and continue to bake for another 45 minutes. Remove from oven, cover with aluminum foil and let stand for about 10-15 minutes.

4.Heat olive oil in a large skillet over medium-high heat. Add shallots and sauté 5 minutes or until lightly browned.

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

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

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

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

9. Gradually add dry polenta while stirring constantly with a whisk. Cover and cook for 2 minutes over medium-low heat.

10.Add 1 teaspoon salt, cover and let stand for 5 minutes or until polenta reaches a thick consistency, stirring occasionally.

11.Pass the tomato relish and Parmesan shavings at the table.

Source

 * 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

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