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8 servings


    • 6 cups cherry tomatoes
    • Low fat cooking spray
    • 1 tablespoon olive oil
    • 1/4 cup shallots, sliced
    • 1½ tablespoons sugar
    • 3/4 cup dry white wine
    • 1½ teaspoons salt, divided
    • 1/4 teaspoon fresh ground pepper
    • 2 cups 1% low-fat milk
    • 1 cup dry polenta
    • 1/2 cup shaved fresh Parmesan cheese


1. Preheat oven to 425º F.
2. Spray a shallow roasting pan with low fat cooking spray.
3. Cut slits at bottom of each cherry tomato then place stem-side down in roasting pan. Bake at 425º F for about 20 minutes. Reduce heat to 375º and continue to bake for another 45 minutes. Remove from oven, cover with aluminum foil and let stand for about 10-15 minutes.
4. Heat olive oil in a large skillet over medium-high heat. Add shallots and sauté 5 minutes or until lightly browned.
5. Add white wine, reduce to medium-low heat and simmer 5 minutes.
6. Add 1/2 teaspoon of the salt and the pepper.
7. Remove from heat, stir in tomatoes, cover and set aside.
8. In a large saucepan, add milk and water and bring to a boil then remove from heat.
9. Gradually add dry polenta while stirring constantly with a whisk. Cover and cook for 2 minutes over medium-low heat.
10. Add 1 teaspoon salt, cover and let stand for 5 minutes or until polenta reaches a thick consistency, stirring occasionally.
11. Pass the tomato relish and Parmesan shavings at the table.

Serving Size: 1/8 of recipe (220 g)
Servings Per Recipe: 8

    Amount per serving
    Calories 184
    Calories from fat 44
    Total Fat 5 g
    Saturated Fat 2 g
    Cholesterol 7 mg
    Sodium 596 mg
    Total Carbohydrates 25 g
    Dietary Fiber 3 g
    Sugars 2 g
    Protein 7 g
    Vitamin A 20%
    Vitamin C 35%
    Calcium 15%
    Iron 8%

King County Washington Public Health


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