Ingredients:

• 6 cups cherry tomatoes
  
• Low fat cooking spray
  
• 1 tablespoon olive oil
  
• 1/4 cup shallots, sliced
  
• 1 1/2 tablespoons sugar
  
• 3/4 cup dry white wine
  
• 1 1/2 teaspoons salt, divided
  
• 1/4 teaspoon fresh ground pepper
  
• 2 cups 1% low-fat milk
  
• 1 cup dry polenta
  
• 1/2 cup shaved fresh Parmesan cheese

Directions:

1. Preheat oven to 425º F.
   
2. Spray a shallow roasting pan with low fat cooking spray.
   
3. Cut slits at bottom of each cherry tomato then place stem-side down in roasting pan. Bake at 425º F for about 20 minutes. 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.
   
6. Add 1/2 teaspoon of the salt and the pepper.
   
7. Remove from heat, stir in tomatoes, cover and set aside.
   
8. In a large saucepan, add milk and water and bring to a boil then remove from heat.
   
9. Gradually add dry polenta while stirring constantly with a whisk. Cover and cook for 2 minutes over medium-low heat.
   
10. Add 1 teaspoon salt, cover and let stand for 5 minutes or until polenta reaches a thick consistency, stirring occasionally.
    
11. Pass the tomato relish and Parmesan shavings at the table.