Creamy Polenta with Cherry Tomato Relish
Protein: 7 g
Carbs: 25 g
Fat: 5 g
Saturated Fat: 2 g
Sodium: 596 mg
Fiber: 3 g
Creamy polenta with a roasted tomato and white wine relish is a delight any night!
6 cups cherry tomatoes
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 425º 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 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.
||Heat olive oil in a large skillet over medium-high heat. Add shallots and sauté 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.