ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Polenta with Warm Tomato Compote

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1/2 cup polenta, 1/3 cup tomato compote, and 1 tablespoon parmesan cheese)
You can keep the polenta warm over very low heat for up to 30 minutes; stir in a little water or milk if it gets too thick. Have a guest serve the polenta while you're carving the lamb.

Ingredients

  • 6 cups cherry tomatoes (about 2 pounds)
  • Cooking spray
  • 1 tablespoon olive oil
  • 1/4 cup sliced shallots (about 3 medium)
  • 1 1/2 tablespoons sugar
  • 3/4 cup dry white wine
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon black pepper
  • 2 cups 1% low-fat milk
  • 2 cups water
  • 1 cup dry polenta
  • 1/2 cup (2 ounces) shaved fresh Parmesan cheese

Nutrition Information

  • calories 153
  • caloriesfromfat 28 %
  • fat 4.8 g
  • satfat 1.9 g
  • monofat 2 g
  • polyfat 0.4 g
  • protein 6.8 g
  • carbohydrate 21.6 g
  • fiber 1.7 g
  • cholesterol 7 mg
  • iron 0.9 mg
  • sodium 597 mg
  • calcium 169 mg

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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 1/2 teaspoon salt and pepper. Remove from heat; stir in tomatoes. Cover; set aside.

  4. 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.