Polenta Stuffed Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 medium tomatoes2 cups water1 teaspoon vegetable stock1/2 cup polenta 1 teaspoon minced fresh herb of choice 1 egg2 tablespoons unsweetened soymilkNutmegSalt and pepper to taste
Preheat oven to 350 degrees. Oil a casserole dish. Cut the tomatoes in half, remove seeds, scoop out insides. Chop scooped out tomato pulp and put in a bowl.
Cook the polenta in the 2 cups water and 1 teaspoon vegetable bullion. Add the fresh herb, salt and pepper to taste. Add the chopped up tomato. Fill the tomato halves and put in the oiled dish.
Beat the egg with the milk, a little nutmeg, salt and pepper. Pour over the filled tomatoes. Bake about 20 minutes or until the egg-mixture sets and looks golden-brown.
OPTIONAL: Use blanched bell pepper halves instead of tomatoes.
Number of Servings: 6
Recipe submitted by SparkPeople user KATZASTAR.
Cook the polenta in the 2 cups water and 1 teaspoon vegetable bullion. Add the fresh herb, salt and pepper to taste. Add the chopped up tomato. Fill the tomato halves and put in the oiled dish.
Beat the egg with the milk, a little nutmeg, salt and pepper. Pour over the filled tomatoes. Bake about 20 minutes or until the egg-mixture sets and looks golden-brown.
OPTIONAL: Use blanched bell pepper halves instead of tomatoes.
Number of Servings: 6
Recipe submitted by SparkPeople user KATZASTAR.
Nutritional Info Amount Per Serving
- Calories: 75.9
- Total Fat: 1.9 g
- Cholesterol: 46.0 mg
- Sodium: 185.7 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 1.5 g
- Protein: 3.2 g
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