Creamy Polenta with Warm Tomato Compote

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

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Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 28%
  • Fat: 4.8g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.8g
  • Carbohydrate: 21.6g
  • Fiber: 1.7g
  • Cholesterol: 7mg
  • Iron: 0.9mg
  • Sodium: 597mg
  • Calcium: 169mg

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

  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.
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