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.
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
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.
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