Tomatoes With a Polenta Filling

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 4

ingredients

• 10 tomatoes (ca. size of a fist)
• 4.92 ml vegetable stock
• 2 eggs
• 150 g polenta
• 4.92 ml mixed herbs (or just any green herb you like)
• 59.16 ml milk
• nutmeg
• salt
• pepper

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! =).

Reviews

[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.

 

[MsPia]

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.

 

[januarybride]

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!

 

[Debbwl]

What an easy, healthy and versatile recipe. Made using polenta, fresh dill, and chives. Am looking forward trying it with couscous. Echoing both Lalaloula and the privies reviewers this recipe is very versatile and very forgiving. Thanks for the post.

 

[VO714]

Really good, really easy. This is a starter recipe - you can take it in a thousand delicious directions. Thanks!!