Creamy Polenta with Warm Tomato Compote

Name: Creamy Polenta with Warm Tomato Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 907 grams cups cherry tomatoes (about; 177 milliliters dry white wine; 473 milliliters 1% low-fat milk; 1 Tbsp olive oil; 57 grams 1/2 cup shaved fresh Parmesan cheese; 237 milliliters dry polenta; 2 teaspoons salt, divided; 59 milliliters sliced shallots (about 3 medium); 2 Tbsps sugar; 473 milliliters water

Need a gluten free side dish? Creamy Polenta with Warm Tomato Compote could be an excellent recipe to try. This recipe serves 8. One serving contains 194 calories, 7g of protein, and 5g of fat. If you have milk, cherry tomatoes, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 42

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Oven

Cut several slits in the bottom of each tomato; place, stem sides down, in a shallow roasting pan coated with cooking spray.

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Cooking Spray

Tomato

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Roasting Pan

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.

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Tomato

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Oven

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add shallots; saut 5 minutes or until browned.

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Shallot

Add sugar; saut 5 minutes.

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Sugar

Add wine; reduce heat, and simmer for 5 minutes.

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Wine

Add 1/2 teaspoon salt and pepper.

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Salt And Pepper

Remove from heat; stir in tomatoes. Cover; set aside.

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Tomato

Combine the milk and water in a large saucepan; bring to a boil.

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Water

Milk

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Sauce Pan

Remove from heat, and gradually add the polenta, stirring constantly with a whisk. Cover and cook over medium-low heat 2 minutes.

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Polenta

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Whisk

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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Parmesan