Creamy Polenta with Warm Tomato Compote
.
Yield
8 servingsPrep
6 minCook
55 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
cherry tomatoes
about 2 pounds |
|
| 1 | x |
nonstick cooking spray
|
* |
| 1 | tablespoon |
olive oil
|
|
| ¼ | cup |
shallots
sliced |
*
|
| 1 ½ | tablespoons |
sugar
|
|
| ¾ | cup |
white wine
dry |
*
|
| 1 ½ | teaspoons |
salt
divided |
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | cups |
milk, 1%
|
* |
| 2 | cups |
water
|
|
| 1 | cup |
polenta
dry |
*
|
| ½ | cup |
Parmesan cheese
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
cherry tomatoes
about 2 pounds |
|
| 1 | x |
nonstick cooking spray
|
* |
| 15 | ml |
olive oil
|
|
| 59 | ml |
shallots
sliced |
*
|
| 23 | ml |
sugar
|
|
| 177 | ml |
white wine
dry |
*
|
| 7.5 | ml |
salt
divided |
|
| 1.3 | ml |
black pepper
|
|
| 473 | ml |
milk, 1%
|
* |
| 473 | ml |
water
|
|
| 237 | ml |
polenta
dry |
*
|
| 118 | ml |
Parmesan cheese
fresh |
|
Directions
Preheat oven to 425°.
Cut several slits in the bottom of each tomato; place, stem sides down, in a shallow roasting pan coated with cooking spray.
Bake at 425° for 20 minutes.
Reduce oven temperature to 375° (do not remove tomatoes from oven); bake 45 minutes or until browned.
Cover and let stand 10 minutes.
Heat oil in a large nonstick skillet over medium-high heat.
Add shallots; sauté 5 minutes or until browned.
Add sugar; sauté 5 minutes.
Add wine; reduce heat, and simmer for 5 minutes.
Add ½ teaspoon salt and pepper.
Remove from heat; stir in tomatoes.
Cover; set aside.
Combine the milk and water in a large saucepan; bring to a boil.
Remove from heat, and gradually add the polenta, stirring constantly with a whisk.
Cover and cook over medium-low heat 2 minutes.
Add 1 teaspoon salt; cover and let stand 5 minutes or until thick, stirring occasionally.
Top the polenta with the tomato compote and Parmesan cheese.
