Yard tomatoes are gone, but there are some of those yukky kinds in the stores that are not so bad when baked or skillet cooked. Get 8 of these tomatoes or 8 large Romas. melt 1 Tabs of butter. add 1 Tabs of diced shallot and 1 tea crushed garlic,coo about 2 min to start to soften. Add 3 cups chicken broth,bring to boil. Add 1/2 cup heavy cream now whisk in 1 cup of polenta. Stand back and cook in long sleeves so you don't get burned.reduce the heat to a simmer, stir constantly with a wooden spoon.Add 1/2 teas each thyme and tiny tender rosemary cook til polenta is tender creamy and thick, sitr in 1/4 cup or more of fresh grated parm salt and fresh cracked pepper plus 2-3 Tabs fresh chopped parsley
Cut you large tomatos in half the long way preheat oven to 400 and line a large rimmed baking sheet with parchment hollow out the tomatoes cut a thin slice off the bottom to make them stable put the tomatoes on the parchment and sprinkle with salt and pepper Now depending on the size of your tomatoes you might not use all the polenta now before the polenta starts to set add some butter 3-4 Tab now fill the tomatoes with the polenta and after filling them add more parm to the tops along with some more chopped paarsly bake for 20 min
enjoy
kades
Cut you large tomatos in half the long way preheat oven to 400 and line a large rimmed baking sheet with parchment hollow out the tomatoes cut a thin slice off the bottom to make them stable put the tomatoes on the parchment and sprinkle with salt and pepper Now depending on the size of your tomatoes you might not use all the polenta now before the polenta starts to set add some butter 3-4 Tab now fill the tomatoes with the polenta and after filling them add more parm to the tops along with some more chopped paarsly bake for 20 min
enjoy
kades
