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.