Tomatoes With a Polenta Filling

READY IN: 45mins
Recipe by Lalaloula

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.

Top Review by Peter J

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.

Ingredients Nutrition

Directions

  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. 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. Hollow out the remaining 2 tomatoes and dice them. Mix into the polenta. Add the mixed herbs.
  4. Fill the tomato-polenta-mixture into the tomatoes.
  5. Mix eggs and milk and season with nutmeg, salt and pepper to taste. Pour over the filled tomatoes.
  6. Put the lid back onto the tomatoes.
  7. Bake in the preheated oven at 180°C for about 20 minutes or until the egg-mixture sets and looks golden-brown.
  8. Enjoy! =).

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