Creamy Polenta with Roasted Cherry Tomato Relish

Polenta is a coarse cornmeal and is a staple of Northern Italy. It is available at Italian markets, natural foods stores, and most supermarkets. If polenta is unavailable, substitute regular yellow cornmeal.

Creamy Polenta with Cherry Tomato Relish

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

Preheat oven to 425 degrees F.

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 F for about 20 minutes. Reduce heat to 375 degrees F 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 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.

Makes 8 servings.

Recipe submitted by: Public Health of Seattle & King County: Reprinted with permission.