Creamy Polenta-Stuffed Heirloom Tomatoes

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