Creamy Polenta-Stuffed Heirloom Tomatoes

Ingredients

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

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