Creamy Polenta-Stuffed Heirloom Tomatoes

Creamy Polenta-Stuffed Heirloom Tomatoes
Photo by Scott Phillips


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

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


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