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Recipe

Stuffed tomatoes of Polenta

20 mins
30 mins
Low
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 portions
  • 5 tomatoes, large to fill
  • 250 milliliters milk
  • 300 milliliters sour cream
  • 60 grams Corn polenta
  • 20 grams butter, in cubes
  • 50 grams parmesan cheese, grated
  • 2 tablespoons 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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