Creamy Polenta with Roasted Cherry Tomato Relish

Oct 16, 2009 at 4:08 p.m. ET

When you are inundated with a harvest of fresh cherry tomatoes, try this delicious polenta and roasted tomato comfort food dish.

Creamy PolentaPolenta 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


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.