Creamy Polenta with Cherry Tomato Relish

Creamy Polenta with Cherry Tomato Relish from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
Serves: 8
== Ingredients ==
* 6 cups cherry tomatoes
* Low fat cooking spray
* 1 tablespoon olive oil
* ¼ cup shallots, sliced
* 1½ tablespoons sugar
* ¾ cup dry white wine
* 1½ teaspoons salt, divided
* ¼ teaspoon fresh ground pepper
* 2 cups 1% low-fat milk
* 1 cup dry polenta
* ½ cup shaved fresh Parmesan cheese
== Directions ==
# Preheat oven to 425 °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 °F for about 20 minutes.
# Reduce heat to 375 °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 sauté 5 minutes or until lightly browned.
# Add white wine, reduce to medium-low heat and simmer 5 minutes.
# Add ½ 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.
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Category:Polenta Recipes
Category:Shallot Recipes
Category:Cherry tomato Recipes
Category:Parmesan cheese Recipes
Category:Vegetarian Side Dish Recipes