Creamy Polenta with Cherry Tomato Relish

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

1. 1.Preheat oven to 425º F.

2. 2.Spray a shallow roasting pan with low fat cooking spray.

3. 3.Cut slits at bottom of each cherry tomato then place stem-side down in roasting pan. Bake at 425º F for about 20 minutes. Reduce heat to 375º and continue to bake for another 45 minutes. Remove from oven, cover with aluminum foil and let stand for about 10-15 minutes.

4. 4.Heat olive oil in a large skillet over medium-high heat. Add shallots and sauté 5 minutes or until lightly browned.

5. 5.Add white wine, reduce to medium-low heat and simmer 5 minutes.

6. 6.Add 1/2 teaspoon of the salt and the pepper.

7. 7.Remove from heat, stir in tomatoes, cover and set aside.

8. 8.In a large saucepan, add milk and water and bring to a boil then remove from heat.

9. 9. Gradually add dry polenta while stirring constantly with a whisk. Cover and cook for 2 minutes over medium-low heat.

10. 10.Add 1 teaspoon salt, cover and let stand for 5 minutes or until polenta reaches a thick consistency, stirring occasionally.

11. 11.Pass the tomato relish and Parmesan shavings at the table.