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    You are in: Home / Recipes / Tomatoes With a Polenta Filling Recipe
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    Tomatoes With a Polenta Filling

    Tomatoes With a Polenta Filling. Photo by Peter J

    1/8 Photos of Tomatoes With a Polenta Filling

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Lalaloula's Note:

    Got this recipe from a supermarket brochure and have been quite surprised at how tasty it is. So easy to make and very healthy as well! =) For a variation just take peppers instead of tomatoes or couscous instead of the polenta.

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    Units: US | Metric


    1. 1
      Cut the lid from 8 of the 10 tomatoes and hollow them out. Place them in a casserole or similar oven-proof dish.
    2. 2
      Bring to a boil 300ml of water with the vegetable stock. Remove from the heat and stir in polenta. Put aside for a few minutes.
    3. 3
      Hollow out the remaining 2 tomatoes and dice them. Mix into the polenta. Add the mixed herbs.
    4. 4
      Fill the tomato-polenta-mixture into the tomatoes.
    5. 5
      Mix eggs and milk and season with nutmeg, salt and pepper to taste. Pour over the filled tomatoes.
    6. 6
      Put the lid back onto the tomatoes.
    7. 7
      Bake in the preheated oven at 180°C for about 20 minutes or until the egg-mixture sets and looks golden-brown.
    8. 8
      Enjoy! =).

    Ratings & Reviews:

    • on August 20, 2010


      Wonderful! The acidity of the tomatoes with the polenta was a great match and it was something not too heavy so makes a great side. Made all as directed other than flipped the 'lid' off for the last 5 minutes or so to brown up the polenta mix a little.

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    • on July 07, 2010


      Nice recipe, fast, tasty and good looking. I will make it again with a little variation: roasting the tomatoes in advance and omitting the egg and sprinkling some feta cheese on top instead.

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    • on August 08, 2009


      I whole heartedly enjoyed these for a light lunch. I used homegrown 'maters which made them all the better! I did get CRAZY with this and added some queso fresco, onion flakes, fresh chives, fresh parsley, and some Greek seasoning. LOVED it. I cut the recipe in half and made 3 tomatoes and had extra polenta which I put in the fridge to serve with another meal. I am wondering if the egg mixture is necessary. . .may try without next time. . .and there WILL be a next time. Made for Veg*n Tag August 2009. Thanks girlie!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Tomatoes With a Polenta Filling

    Serving Size: 1 (385 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 236.6
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 1.4 g
    Cholesterol 95.1 mg
    Sodium 71.4 mg
    Total Carbohydrate 41.6 g
    Dietary Fiber 6.4 g
    Sugars 8.4 g
    Protein 9.3 g

    The following items or measurements are not included:

    vegetable stock

    mixed herbs

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