POLENTA WITH ROASTED TOMATOES & SHALLOTS

MAKES 4 SERVINGS 6 shallots, halved lengthwise 2 tbsp extra-virgin olive oil, divided ¼ tsp each salt and pepper, divided 3 cups cherry tomatoes 3 cloves garlic, thinly sliced 2 tbsp chopped chives

Cheesy Polenta ⅔ cup cornmeal ½ tsp salt ¼ tsp pepper 1 cup finely grated Parmesan cheese (approx) ½ cup crumbled goat cheese or 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. Cheesy Polenta Meanwhile, in saucepan, bring 3½ 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.

PER SERVING about 401 cal, 19 g pro, 19 g total fat (8 g sat. fat), 41 g carb (5 g dietary fibre, 7 g sugar), 31 mg chol, 923 mg sodium, 737 mg potassium. % RDI: 35% calcium, 21% iron, 18% vit A, 47% vit C, 25% folate.