Stewed Tomatoes with Polenta

Stewed Tomatoes with Polenta
Staff Writer
Stewed Tomatoes with Polenta
Jane Bruce

Stewed Tomatoes with Polenta

The beauty of heirloom tomatoes is that they’re so good they can be eaten raw, which is why I only stewed some of the tomatoes in this recipe. Ironically enough, I couldn’t find heirlooms at the store, so I didn’t feel as guilty about it. This is a very elegant dish that’s really easy to make. All it takes is marsala cooking wine. Bright, ripe heirloom cherry tomatoes are added at the end for a burst of freshness and color.

Click here to see It's Time for a Cherry Tomato Fiesta — 11 Great Recipes.

4
Servings
349
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 1/2 Cups milk
  • 1 1/2 Cup polenta
  • 2 Tablespoons olive oil, plus more to taste
  • 3 cloves garlic, sliced thinly
  • 4 large, ripe tomatoes, preferably heirloom if in season, cut into wedges
  • Salt and pepper, to taste
  • 1 Cup marsala wine
  • 2 Tablespoons butter
  • 3/4 Cups grated Parmesan
  • Fresh spinach, for garnish
  • Halved cherry tomatoes, for garnish

Directions

In a small saucepan, bring the milk to a boil. Add the polenta slowly, whisking constantly to prevent lumps, until fully incorporated into the milk. Reduce the heat to low and simmer the polenta for 10-15 minutes while you stew your tomatoes, stirring occasionally.

In a sauté pan, heat the olive oil over medium-high heat. Add the garlic slices and sauté for 1-2 minutes. Add the tomatoes and season with salt and pepper, to taste. Cook the tomatoes until they begin to break down and their juices are extracted.

Increase the heat to high and add the marsala wine, scraping up the bottom of the pan with a spoon. Reduce the heat to low and simmer the tomatoes for 10 minutes.

To finish the polenta, add the butter and Parmesan. Plate the polenta in a bowl and spoon the tomatoes and juices on top. Garnish with fresh spinach and cherry tomatoes. 

Nutritional Facts

Total Fat
18g
26%
Sugar
6g
7%
Saturated Fat
9g
38%
Cholesterol
50mg
17%
Carbohydrate, by difference
26g
20%
Protein
18g
39%
Vitamin A, RAE
193µg
28%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
761mg
76%
Choline, total
10mg
2%
Fiber, total dietary
2g
8%
Folate, total
16µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
51mg
16%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
508mg
73%
Riboflavin
1mg
91%
Selenium, Se
12µg
22%
Sodium, Na
1267mg
84%
Vitamin D (D2 + D3)
2µg
13%
Water
268g
10%
Zinc, Zn
2mg
25%

Stew Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Stew Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.