Despite its rustic appearance, this is a rather delicate tasting dish. Serve it with crusty bread for a light lunch.
Ingredients
6 large tomatoes
100g cornmeal (polenta)
30 g grated parmesan cheese
300g boiling water
6 chopped, stoned black olives
Fresh thyme leaves
Breadcrumbs
Olive oil to drizzle
Method
Ingredients
6 large tomatoes
100g cornmeal (polenta)
30 g grated parmesan cheese
300g boiling water
6 chopped, stoned black olives
Fresh thyme leaves
Breadcrumbs
Olive oil to drizzle
Method
- Put the cornmeal in a saucepan and stir in the boiling water and salt. Keep stirring over a low heat until the corneal is cooked (6 - 8 minutes for quick cook cornmeal). Stir in the cheese until melted.
- Pour the cornmeal into a square dish lined with clingfilm and leave to set in the fridge. When set, cut into cubes.
- Cut the caps off of the tomatoes and remove all the pips and centre. Dry out the shells with kitchen papers and turn upside down for 15 mins to drain off as much liquid as possible.
- Heat the oven to 180C. Place tomatoes in an ovenproof dish and stuff with the cubes of polenta, tucking in the pieces of olive and thyme leaves. Scatter over a few breadcrumbs
- Bake for 35 - 40 mins and then place briefly under a grill (broiler) to brown the top.