Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light September 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

153 calories; calories from fat 28%; fat 4.8g; saturated fat 1.9g; mono fat 2g; poly fat 0.4g; protein 6.8g; carbohydrates 21.6g; fiber 1.7g; cholesterol 7mg; iron 0.9mg; sodium 597mg; calcium 169mg.
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