This is a new recipe of stuffed tomatoes. It is delicious, original and colourful. Serve it with green salad for a better result.
Ingredients (for 2 people)
2 large tomatoes
50 g bacon
50 g polenta
75 cl milk
Salt and pepper
1 soup spoon parmesan
Pre-heat the oven at 180°.
Boil some water and put the bacon for about 5-10 min to get rid of the fat.
In another sauce pan, boil the milk and add the polenta. Let cook until the milk is absorbed and then add the bacon and the parmesan. Add salt and pepper.
Wash the tomatoes and remove the top. Empty them with a teaspoon (don't break the skin!) and stuff with the polenta. Put the inside of the tomatoes in the casserole dish (or several mini casserole dishes) to obtain juice. Place the tomatoes in the casserole dish(es) and bake for 30 min.
If you boil the bacon, it removes the excess of fat. I wondered how much exactly: I weighted them before and after boiling: the quantity went from 200 g to 110g. So much fat!