|Home > Nutrition > Healthy Recipes > Creamy Polenta|
Nutrition Information:Calories: 184
Protein: 7 g
Carbs: 25 g
Fat: 5 g
Saturated Fat: 2 g
Sodium: 596 mg
Fiber: 3 g
|1||Preheat oven to 425º F. Spray a shallow roasting pan with low fat cooking spray.|
|2||Cut slits at bottom of each cherry tomato then place stem-side down in roasting pan. Bake at 425º F for about 20 minutes.|
|3||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. Add 1/2 teaspoon of the salt and the pepper.|
|6||Remove from heat, stir in tomatoes, cover and set aside. In a large saucepan, add milk and water and bring to a boil then remove from heat.|
|7||Gradually add dry polenta while stirring constantly with a whisk. Cover and cook for 2 minutes over medium-low heat.|
|8||Add 1 teaspoon salt, cover and let stand for 5 minutes or until polenta reaches a thick consistency, stirring occasionally.|
|9||Pass the tomato relish and Parmesan shavings at the table.|
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Category: Main Dish
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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