Creamy Polenta With Warm Tomato Compote

• 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

1. Preheat oven to 425u0b0.
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 425u0b0 for 20 minutes. Reduce oven temperature to 375u0b0 (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; saute 5 minutes or until browned. Add sugar; saute 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.

cherry tomatoes, cooking spray, olive oil, shallots, sugar, white wine, salt, black pepper, milk, water, polenta, parmesan cheese

Taken from www.myrecipes.com/recipe/creamy-polenta-with-warm-tomato-compote (may not work)