Ingredientes para Tomatoes With A Polenta Filling
- 10 medium tomatoes
- 1 vegetable stock cube
- 2 large eggs
- 100g polenta
- 1 tbsp mixed herbs
- 100ml milk
- A pinch of nutmeg
- Salt to taste
- Pepper to taste
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Cómo preparar Tomatoes With A Polenta Filling
- Preheat oven to 180°C (350°F).
- Cut the lids off 8 medium tomatoes and carefully scoop out the insides, reserving the pulp.
- Place the hollowed tomatoes in a greased casserole dish.
- In a saucepan, bring 300ml of water and 1 vegetable stock cube to a boil.
- Slowly whisk in 100g of polenta, stirring constantly to prevent lumps.
- Reduce heat to low and simmer for 5-7 minutes, or until thickened, stirring occasionally.
- Remove from heat and stir in the reserved tomato pulp and 1 tbsp mixed herbs.
- Finely dice the remaining 2 tomatoes.
- Add the diced tomatoes to the polenta mixture.
- Spoon the polenta mixture into the hollowed tomatoes.
- In a bowl, whisk together 2 large eggs, 100ml milk, a pinch of nutmeg, salt, and pepper to taste.
- Pour the egg mixture evenly over the stuffed tomatoes.
- Carefully replace the tomato lids.
- Bake for 20-25 minutes, or until the egg mixture is set and golden brown.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
33g
Fat
6g
Carbs
13g
