Ingredients
Instructions
- Cut the lid from 8 of the 10 tomatoes and hollow them out. Place them in a casserole or similar oven-proof dish.
- Bring to a boil 300ml of water with the vegetable stock. Remove from the heat and stir in polenta. Put aside for a few minutes.
- Hollow out the remaining 2 tomatoes and dice them. Mix into the polenta. Add the mixed herbs.
- Fill the tomato-polenta-mixture into the tomatoes.
- Mix eggs and milk and season with nutmeg, salt and pepper to taste. Pour over the filled tomatoes.
- Put the lid back onto the tomatoes.
- Bake in the preheated oven at 180°C for about 20 minutes or until the egg-mixture sets and looks golden-brown.
- Enjoy! =).