Creamy Polenta with Warm Tomato Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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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