Creamy Polenta with Warm Tomato Compote
Submitted by happyzhangbo
Roasted cherry tomato compote over milky Parmesan polenta. Caramelized shallots and white wine turn simple tomatoes into something extraordinary. Low-fat, vegetarian, and full of flavor.
YIELD
8 servingsPREP
6 minCOOK
55 minREADY
65 minRoasted cherry tomatoes burst into a jammy, caramelized compote that you’ll want to spoon over everything.
Two pounds of tomatoes go into a hot oven until they blister and brown, then get folded into a skillet of golden shallots, sugar, and dry white wine.
Underneath all that saucy goodness sits a bed of creamy polenta cooked in milk and water, then showered with fresh Parmesan.
It’s vegetarian, low-fat, and the kind of elegant weeknight meal that looks like you spent way more time than you actually did.
Chef Tips
- Score the bottoms of the tomatoes before roasting so they release their juices and caramelize faster.
- Don’t rush the shallots. Let them get truly golden brown before adding the sugar and wine.
- Stir the polenta constantly when you first add it to prevent lumps, then let it rest covered to finish thickening.
- This compote also works brilliantly on crusty bread, over grilled fish, or stirred into pasta.
Ingredients
Directions
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 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 ½ 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.
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