Creamy Polenta with Warm Tomato Compote

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.