Tomatoes With a Polenta Filling – a delicious recipe with tomatoes, vegetable stock, eggs, polenta, mixed herbs, milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut the lid from 8 of the 10 tomatoes and hollow them out.
2
Place them in a casserole or similar oven-proof dish.
3
Bring to a boil 300ml of water with the vegetable stock.
4
Remove from the heat and stir in polenta.
5
Put aside for a few minutes.
6
Hollow out the remaining 2 tomatoes and dice them.
7
Mix into the polenta.
8
Add the mixed herbs.
9
Fill the tomato-polenta-mixture into the tomatoes.
10
Mix eggs and milk and season with nutmeg, salt and pepper to taste.
11
Pour over the filled tomatoes.
12
Put the lid back onto the tomatoes.
13
Bake in the preheated oven at 180C for about 20 minutes or until the egg-mixture sets and looks golden-brown.
14
Enjoy!
15
=).
126
kcal
Calories
5
g
Fat
11
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 tomatoes (ca. size of a fist), 1 teaspoon vegetable stock, 2 eggs, 150 g polenta, and more.
Yes, Tomatoes With a Polenta Filling falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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