Prep 25 mins
Cook 20 mins
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.
- 10 tomatoes (ca. size of a fist)
- 1 teaspoon vegetable stock
- 2 eggs
- 150 g polenta
- 1 teaspoon mixed herbs (or just any green herb you like)
- 4 tablespoons milk
- Cut the lid from 8 of the 10 tomatoes and hollow them out. Place them in a casserole or similar oven-proof dish.
- 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.
- Hollow out the remaining 2 tomatoes and dice them. Mix into the polenta. Add the mixed herbs.
- Fill the tomato-polenta-mixture into the tomatoes.
- Mix eggs and milk and season with nutmeg, salt and pepper to taste. Pour over the filled tomatoes.
- Put the lid back onto the tomatoes.
- Bake in the preheated oven at 180°C for about 20 minutes or until the egg-mixture sets and looks golden-brown.
- Enjoy! =).
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.
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.
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!