Creamy Polenta with Warm Tomato Compote

Creamy Polenta with Warm Tomato Compote Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

Yield:

8 servings (serving size: 1/2 cup polenta, 1/3 cup tomato compote, and 1 tablespoon parmesan cheese)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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 1/2 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.

September 2001
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