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

    For the Polenta:
    2/3 cups cornmeal or polenta
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 cup finely grated Parmesan cheese
    1/2 cup crumbled feta cheese


  • 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.

    Prepare the 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 feta cheese.
    Spoon Cheesy Polenta into shallow bowls; top with tomato mixture. Top with more Parmesan, if desired, and chives.

Print Recipe
Polenta with roasted tomatoes and shallots

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