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Vanessa Cruz

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Recipe

Stuffed tomatoes of Polenta

20 min
30 min
Easy
1
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This recipe for tomatoes stuffed with polenta is simple, you just have to be careful not to stick it in the saucepan so you have to cook it on a very low heat.
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Ingredients

4 servings
  • 5 pieces of tomato large to fill
  • 250 milliliters of milk
  • 300 milliliters of sour cream
  • 60 grams of Corn polenta
  • 20 grams of Butter in cubes
  • 50 grams of Parmesan cheese grated
  • 2 spoonfuls of pinion
  • olive oils
  • Salt and pepper

    Preparation

    Cut the top of 4 tomatoes and carefully remove all the seeds. Cut the remaining remaining tomato in cubes.
    Pour milk and sour cream in a saucepan. Season and boil.
    Remove from the heat the saucepan and sprinkle the polenta mixing with a wooden spoon. Heat for 5 more minutes over low heat while mixing.
    When the cooking is done, add the butter, the parmesan cheese, the pine nuts and the tomato cubes. Mix and preheat the oven to 200 ° C.
    Fill the tomatoes with the preparation of polenta. Put them on a baking sheet, sprinkle some olive oil and bake for 20 minutes.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    173
    kcal
    8.6%
    Carbohydrates
    10.5
    g
    3.5%
    Proteins
    6.3
    g
    13%
    Lipids
    12.0
    g
    18%
    Fiber
    1.5
    g
    3.1%
    Sugar
    0.7
    g
    0.7%
    Cholesterol
    19.7
    mg
    6.6%
    Esha
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