Mediterranean tomatoes stuffed with cheese and herbs

Ingredients for 4 servings:

• 4 large tomatoes (e.g. oxheart tomatoes, beefsteak tomatoes)
• 1 onion(s), finely chopped
• 1 clove(s) garlic, finely chopped
• 50 g spinach (baby spinach)
• 50 g chard
• 50 g mixed herbs (e.g. sorrel, parsley, basil)
• 100 ml milk
• 80 ml vegetable stock
• 40 g polenta
• 40 g cheese, coarsely grated Parmeggiano
• 1 ball of mozzarella, buffalo, roughly diced
• 1 egg(s), (size M)
• e.g. salt and pepper
• nutmeg
• Pinch(s) of sugar
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

delicious starter

Wash, sort, and roughly chop the spinach, chard, and herbs. Sauté half an onion in oil in a non-stick pan until translucent, then add the chopped vegetable and herb mixture and sauté, stirring occasionally, until everything has wilted. Add the mozzarella cubes and melt over low heat. Season everything with salt and pepper. Sauté the remaining onion in a saucepan with a little olive oil. Stir in the milk and vegetable stock and bring to a boil briefly. Then drizzle in the polenta and stir in, bring back to a boil, then simmer over low heat with the lid closed for about 10 minutes. Then whisk in the egg and drizzle in the cheese and stir in. Season everything with pepper, salt, sugar, and nutmeg. Once the cheese has dissolved, fold the mixture into the vegetable mixture. Wash the tomatoes and cut off the top third to form a “lid.” Then remove the flesh, chop it, and fold it into the vegetable and cheese mixture. Let everything reduce slightly. Meanwhile, preheat the oven to 200 degrees Celsius. Place the tomatoes in a baking dish and fill with the mixture. Then replace the tomato lids and bake everything on the middle rack for about 25-30 minutes. Serve with a green salad (e.g., baby spinach, baby chard leaves, sorrel, arugula with a vinegar and oil dressing) and buttered baguette.