1/2 cup shaved fresh Parmesan cheese

Preheat oven to 425º F.

Spray a shallow roasting pan with low fat cooking spray.

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.

Heat olive oil in a large skillet over medium-high heat. Add shallots and sauté 5 minutes or until lightly browned.

Add white wine, reduce to medium-low heat and simmer 5 minutes.

Add 1/2 teaspoon of the salt and the pepper.

Remove from heat, stir in tomatoes, cover and set aside.

In a large saucepan, add milk and water and bring to a boil then remove from heat.

Gradually add dry polenta while stirring constantly with a whisk. Cover and cook for 2 minutes over medium-low heat.

Add 1 teaspoon salt, cover and let stand for 5 minutes or until polenta reaches a thick consistency, stirring occasionally.

Pass the tomato relish and Parmesan shavings at the table.