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Recipe

POLENTA WITH ROASTED TOMATOES AND SHALLOTS

Polenta with roasted tomatoes and shallots - A recipe by Epicuriantime.com

Serves: 4

30 minutes

Ingredients

  • 6 shallots , halved lengthwise
    2 tablespoons extra-virgin olive oil , divided
    1/4 teaspoon each salt and pepper , divided
    3 cups cherry tomatoes
    3 cloves garlic , thinly sliced
    2 tablespoons chopped chives

    Cheesy Polenta:
    2/3 cups cornmeal
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 cup finely grated Parmesan cheese (approx)
    1/2 cup crumbled goat cheese or feta cheese

Preparation

  • Preheat oven to 400°F.
    On baking sheet, toss together shallots and half each of the oil, salt and pepper; roast for 8 minutes. Meanwhile, in bowl, toss together tomatoes, garlic and remaining oil, salt and pepper. Remove pan from oven; add tomato mixture. Return to oven; roast until vegetables are softened, about 15 minutes. Let cool slightly.
    Cheesy Polenta: Meanwhile, in saucepan, bring 3 1/2 cups water to boil; whisk in cornmeal, salt and pepper. Reduce heat to medium-low; cook, stirring frequently, until thick enough to mound on spoon, about 10 minutes. Stir in Parmesan and goat cheese.
    Spoon Cheesy Polenta into shallow bowls; top with tomato mixture. Top with more Parmesan, if desired, and chives.

    Recipe adapted from Canadian Living Magazine section: ON THE TABLE IN 30 MINUTES
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Polenta with roasted tomatoes and shallots

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