Oven Roasted Tomatoes with Creamy Parmesan Polenta


Oven Roasted Tomatoes
3 cups cherry or grape tomatoes
3 cloves of garlic, peeled and smashed
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 tablespoon chopped fresh basil (optional)

Parmesan Polenta

2 cups low sodium chicken or vegetable broth
1 cup skim milk
1/2 teaspoon kosher salt
3/4 cup quick cooking polenta
1/2 cup shredded parmesan cheese
Black pepper to taste

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Stay Fancy! ;)

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