A delightful dish of tomatoes stuffed with a creamy polenta mixture, perfect for a cozy dinner.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking and the right texture for the dish.
Cut the tops off the tomatoes and hollow them out using a spoon. Reserve the pulp.
Be gentle to avoid tearing the tomato shells.
In a saucepan, bring 1 cup of water to a boil. Gradually whisk in the polenta and cook until thickened.
Stir constantly to prevent lumps from forming.
Mix the tomato pulp, cooked polenta, chopped onion, minced garlic, mixed herbs, salt, and pepper in a bowl.
Adjust the seasoning to your taste before stuffing.
Stuff the hollowed tomatoes with the polenta mixture and place them in a casserole dish.
Pack the filling tightly to ensure even cooking.
Pour the milk over the stuffed tomatoes and sprinkle with nutmeg.
The milk adds creaminess to the dish as it bakes.
Bake in the preheated oven for 20 minutes or until the tops are golden and the tomatoes are tender.
Check the tomatoes halfway through to ensure they don't overcook.
Serve the stuffed tomatoes warm, garnished with fresh herbs if desired.
Pair with a side salad for a complete meal.
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