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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

allisonhepburn's Review

foodlover78
January 15, 2012
Great served as the main component of a dish with several veggie sides!

jessicaclarks's Review

Kvelez
September 26, 2011
Must mean instant polenta. Polenta takes 20+ minutes to cook normally

Kvelez's Review

passion4food
March 08, 2010
My only complaint... The polenta could use more flavor. Next time, I will probably mix the cheese in the to the polenta while it's still on the heat and add some more seasoning.

passion4food's Review

jessicaclarks
April 12, 2009
This is an amazing dish--easy, beautiful, delicious! Although it requires a bit of time, it is pretty much a foolproof, set-it-and-forget-it type of recipe. I have made this with grape tomatoes, which are smaller than cherry tomatoes and roasted them for the same amount of time specified in the recipe. I also halve the recipe, and it serves 3-4 perfectly. Every time I make it, it turns out great, and looks better than the picture.

foodlover78's Review

allisonhepburn
March 05, 2009
Really delicious and easy to prepare! The tomatoes caramelized and were sweet and tender. This was also the best polenta I've ever had---fluffy and creamy at the same time.