Creamy Polenta with Warm Tomato Compote

Creamy Polenta with Warm Tomato Compote
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon olive oil
  • ¼ cup sliced shallots (about 3 medium)
  • 6 cups cherry tomatoes (about 2 pounds)
  • ½ cup (2 ounces) shaved fresh Parmesan cheese
  • 1 cup dry polenta
  • ¾ cup dry white wine
  • ¼ teaspoon black pepper
  • + 5 more ingredients
    • 1 ½ tablespoons sugar
    • Cooking spray
    • 1 ½ teaspoons salt, divided
    • 2 cups 1% low-fat milk
    • 2 cups water

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...

View full recipe at My Recipes

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