Ingredients
-
10
-
1
-
2
-
150
-
1
-
4
-
-
-
-
-
-
-
-
-
Directions
Tomatoes With a Polenta Filling, 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 , used 1 cup cornmeal and 2 1/3 cup water the converter said 1 1/3 but it lied lol used 1 boulion cube instead of veg stock 400 degree oven no egg as per the reviews and parsley and basil wow really good and pretty my 9×9 pan held 9 tomatoes loved this dee
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut the Lid from 8 of the 10 Tomatoes and Hollow Them Out. Place Them in a Casserole or Similar Oven-Proof Dish. |
|
2
Done
|
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
Done
|
Hollow Out the Remaining 2 Tomatoes and Dice Them. Mix Into the Polenta. Add the Mixed Herbs. |
|
4
Done
|
Fill the Tomato-Polenta-Mixture Into the Tomatoes. |
|
5
Done
|
Mix Eggs and Milk and Season With Nutmeg, Salt and Pepper to Taste. Pour Over the Filled Tomatoes. |
|
6
Done
|
Put the Lid Back Onto the Tomatoes. |
|
7
Done
|
Bake in the Preheated Oven at 180c For About 20 Minutes or Until the Egg-Mixture Sets and Looks Golden-Brown. |
|
8
Done
|
Enjoy! =). |
