Creamy Polenta-Stuffed Heirloom Tomatoes

Ingredients

• 3 cups lower-salt chicken broth
• 1 Tbs. diced shallot
• 2 Tbs. chopped parsley
• ½ Tbs. chopped fresh thyme
• 1 Tbs. butter
• 8 large Roma-style heirloom tomatoes
• ½ tsp. chopped fresh rosemary
• + 5 more ingredients
• • Kosher salt and freshly ground black pepper
  • ½ tsp. minced garlic
  • ½ cup heavy cream
  • 1 cup polenta (such as Bob's Red Mill brand)
  • ¼ cup plus 2 Tbs. freshly grated Parmigiano Reggiano

In a medium saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring constantly, about 2 minutes. Add the chicken broth and bring to a boil. Add the cream and then whisk in the polenta. Reduce the heat to a simmer, stirring constantly with a wooden spoon. Add the ...

View full recipe at Fine Cooking