Stewed Tomatoes with Polenta

Staff Writer
Stewed Tomatoes with Polenta
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
648
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. 

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.

Nutritional Facts

Total Fat
28g
44%
Sugar
16g
N/A
Saturated Fat
13g
67%
Cholesterol
57mg
19%
Protein
21g
42%
Carbs
67g
22%
Vitamin A
231µg
26%
Vitamin B12
2µg
25%
Vitamin B6
0.3mg
17.3%
Vitamin C
1mg
2%
Vitamin D
4µg
1%
Vitamin E
2mg
8%
Vitamin K
43µg
54%
Calcium
623mg
62%
Fiber
3g
13%
Folate (food)
40µg
N/A
Folate equivalent (total)
40µg
10%
Iron
3mg
16%
Magnesium
75mg
19%
Monounsaturated
11g
N/A
Niacin (B3)
1mg
6%
Phosphorus
462mg
66%
Polyunsaturated
2g
N/A
Potassium
582mg
17%
Riboflavin (B2)
0.6mg
34.9%
Sodium
1012mg
42%
Thiamin (B1)
0.2mg
15.9%
Trans
0.2g
N/A
Zinc
2mg
15%

Around the Web