Description
Baked tomatoes stuffed with polenta, olives, Basil, garlic, cheese and anchovies - a perfect hot appetizer or main dish for the diet. The idea of the recipe is excerpted from French magazine "Cuisine Actuelle" "Polenta" (ital. Polenta) — Italian dish made from corn flour. Be beautiful and healthy!!!
Ingredients
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Tomato
4 piece
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Shallots
1 piece
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Garlic
2 tooth
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Black olives
30 g
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Basil
-
Corn grits
100 g
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Cheese
50 g
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Olive oil
2 Tbsp
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Anchovies
3 piece
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Spices
-
Broth
400 g
Cooking
Products...
Wash tomatoes, dry, cut off the top and carefully remove the pulp.
In olive oil fry the finely chopped onion and garlic.
Add the chopped flesh of the tomatoes and stew on low heat until the liquid evaporates.
Boil in broth polenta (according to the instructions on the packaging). I have 2 min. and add to the onions with the garlic, stir and after 3-4 min. remove from heat.
Chop the Basil, anchovies and olives and add to the polenta, mix well.
Add the grated cheese.
Turkey-baste the tomatoes.
Bake in a preheated 180 °C oven for 20 min.
Bon appetit!!! [b][color=darkred]note: for a vegetarian or meatless diet anchovies and cheese do not add. [/color][/b]
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