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



  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.
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