Polenta With Roasted Tomatoes & Shallots Polenta With Roasted Tomatoes & Shallots

Photography: Ronald Tsang | Food styling: Claire Stubbs | Prop styling: Geary House

Cozy up to this comforting and creamy polenta bowl on those cold, winter nights.

  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Cheesy Polenta:


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.

Cheesy 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 goat cheese.

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


Nutritional facts PER SERVING: about

  • Fibre 5 g
  • Sodium 923 mg
  • Sugars 7 g
  • Protein 19 g
  • Calories 401
  • Total fat 19 g
  • Potassium 737 mg
  • Cholesterol 31 mg
  • Saturated fat 8 g
  • Total carbohydrate 41 g


  • Iron 21
  • Folate 25
  • Calcium 35
  • Vitamin A 18
  • Vitamin C 47
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Lunch & Dinner

Polenta With Roasted Tomatoes & Shallots