Creamy Polenta with Warm Tomato Compote

Ingredients

• 0.3 teaspoon pepper black
• 2 pounds cherry tomatoes 
• 0.8 cup wine dry white
• 2 cups milk 1% low-fat
• 1 tablespoon olive oil 
• 2 ounces parmesan fresh shaved
• 1 cup polenta dry
• 1.5 teaspoons salt divided
• 0.3 cup shallots sliced ( 3 medium)
• 1.5 tablespoons sugar 
• 2 cups water 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• roasting pan

Directions

1. Preheat oven to 42
2. Cut several slits in the bottom of each tomato; place, stem sides down, in a shallow roasting pan coated with cooking spray.
3. 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.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add shallots; saut 5 minutes or until browned.
6. Add sugar; saut 5 minutes.
7. Add wine; reduce heat, and simmer for 5 minutes.
8. Add 1/2 teaspoon salt and pepper.
9. Remove from heat; stir in tomatoes. Cover; set aside.
10. Combine the milk and water in a large saucepan; bring to a boil.
11. Remove from heat, and gradually add the polenta, stirring constantly with a whisk. Cover and cook over medium-low heat 2 minutes.
12. 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.