Polenta Stuffed Tomatoes

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Polenta Stuffed Tomatoes calories by ingredient
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Number of Servings: 6


    3 medium tomatoes
    2 cups water
    1 teaspoon vegetable stock
    1/2 cup polenta
    1 teaspoon minced fresh herb of choice
    1 egg
    2 tablespoons unsweetened soymilk
    Salt 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.

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