Tomatoes with a Polenta Filling
Elevate your next meal with these elegant and flavorful Tomatoes with a Polenta Filling—a perfect balance of rustic charm and gourmet flair! Juicy, hollowed-out tomatoes are delicately stuffed with creamy, Parmesan-infused polenta, enriched with garlic, butter, and fresh basil for a burst of herbaceous elegance. The recipe achieves golden perfection in the oven, where the polenta becomes irresistibly rich and the tomatoes soften to succulent sweetness. This gluten-free, vegetarian dish is ideal as a stunning appetizer, a light main course, or a beautiful side dish at your next dinner party. Garnished with fresh parsley for a pop of color, these polenta-stuffed tomatoes deliver a comforting yet refined dining experience in just 45 minutes.
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Recipe Information
Ingredients
- 6 pieces large tomatoes
- 1 cup polenta (cornmeal)
- 3 cups water
- 1 cup milk
- 1 cup Parmesan cheese, grated
- 2 tablespoons butter
- 2 tablespoons fresh basil leaves, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes and scoop out the seeds and pulp using a spoon. Be careful not to puncture the walls of the tomatoes. Set the hollowed-out tomatoes aside and discard or save the pulp for another recipe.
In a medium saucepan, bring water and milk to a gentle boil over medium heat. Add 1 teaspoon of salt.
Gradually pour in the polenta while whisking constantly to avoid lumps. Reduce the heat to low and continue stirring until the polenta thickens, around 10-15 minutes.
Stir in the butter, Parmesan cheese, chopped basil, minced garlic, and black pepper. Mix until everything is well combined and smooth. Remove from heat.
Place the hollowed-out tomatoes in a baking dish. Drizzle the olive oil over the tomatoes and sprinkle with a pinch of salt and pepper.
Fill each tomato with the herbed polenta mixture, packing it gently.
Bake the stuffed tomatoes in the preheated oven for 20 minutes, or until the tomatoes are soft and slightly wrinkled, and the polenta filling is golden on top.
Remove the tomatoes from the oven and let them cool slightly. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 4044 mg | 176% | |
| Total Carbohydrate | 246.5 g | 90% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 41.8 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1386 mg | 107% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3398 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
