Creamy Polenta-Stuffed Heirloom Tomatoes
- 1 Tbs. butter
- 1 Tbs. diced shallot
- 1/2 tsp. minced garlic
- 3 cups lower-salt chicken broth
- 1/2 cup heavy cream
- 1 cup polenta (such as Bob's Red Mill brand)
- 1/2 Tbs. chopped fresh thyme
- 1/2 tsp. chopped fresh rosemary
- 1/4 cup plus 2 Tbs. freshly grated Parmigiano Reggiano
- Kosher salt and freshly ground black pepper
- 8 large Roma-style heirloom tomatoes
- 2 Tbs. chopped parsley
- This recipe is gluten-free
- Produce
- Garlic (1/2 tsp.)
- Parsley (2 Tbs.)
- Roma-style heirloom tomatoes, large (8)
- Rosemary, fresh (1/2 tsp.)
- Shallot (1 Tbs.)
- Thyme, fresh (1/2 Tbs.)
- Canned Goods
- Lower-salt chicken broth (3 cups)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Pasta & Grains
- Polenta (1 cup)
- Dairy
- Butter (1 Tbs.)
- Heavy cream (1/2 cup)
- Parmigiano reggiano (3/8 cup)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published July 1, 2008 (4 years ago).
9 people saved this recipe.
