Ingredients Jump to Instructions ↓

  1. 10 tomatoes (ca. size of a fist)

  2. 1 teaspoon vegetable stock

  3. 2 eggs

  4. 150 g polenta

  5. 1 teaspoon mixed herbs (or just any green herb you like)

  6. 4 tablespoons milk nutmeg salt pepper

Instructions Jump to Ingredients ↑

  1. Cut the lid from 8 of the 10 tomatoes and hollow them out. Place them in a casserole or similar oven-proof dish.

  2. Bring to a boil 300ml of water with the vegetable stock. Remove from the heat and stir in polenta. Put aside for a few minutes.

  3. Hollow out the remaining 2 tomatoes and dice them. Mix into the polenta. Add the mixed herbs.

  4. Fill the tomato-polenta-mixture into the tomatoes.

  5. Mix eggs and milk and season with nutmeg, salt and pepper to taste. Pour over the filled tomatoes.

  6. Put the lid back onto the tomatoes.

  7. Bake in the preheated oven at 180°C for about 20 minutes or until the egg-mixture sets and looks golden-brown.

  8. Enjoy! =). ?


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