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About the Recipe: Stuffed tomatoes are delicious warm and juicy. But when you fill them up with creamy polenta, light peppered melting cheese, and dust them with crusty Parmesan cheese, they are divine. Close your eyes and you’re off to Roma.
Cook’s Note: Tomatoes are different sizes and may require more or less of the ingredients used. Make sure to remove the excess juice from the tomatoes before baking. Also make sure that your tomatoes are firm so they are able to hold the filling.
To Serve: Place raw baby spinach leaves on serving platter. If desired, spray with Italian dressing. Arrange tomatoes on spinach to serve. Garnish tomatoes with sliced basil leaves.
Yield: 4 Stuffed Tomatoes