Thursday, December 13, 2012

Polenta-Stuffed Tomatoes:

Okay, so I actually used quick grits for this, but they have the texture and thickness of polenta, so I used "polenta" in the title. 

Anyhow, if you're looking for healthy comfort food, these stuffed tomatoes are the way to go. The cashew cream, Earth Balance, and nutritional yeast lend a wholesome, homey flavor, while the tomato adds a nice and salty tang. I used Italian dressing for it, but feel free to use balsamic or any other dressing that you may be craving. This recipe would be a lot cuter if I used cherry tomatoes instead, but this works! After I took pictures, I added another scoop of polenta to this, and made it a meal. (You should do that too). ☮ 

Inspired by this lovely post: Polenta Stuffed Poblanos.


5 small to medium ripe tomatoes
1/3 cup quick grits +1 1/3 cups water
1/3 cup cashew cheese (or Tofutti Better Than Cream Cheese)
1/4 cup fresh parsley, chopped
1 1/2 tbsp. nutritional yeast
1 tbsp. almond milk
1 tbsp. Earth Balance (or other vegan margarine)
1/4 tsp. Kosher Salt
Dash of Italian Seasoning
Italian dressing (to taste)

Serves 5.
Total Cook Time: 15 to 20 minutes.


1. Wash and core your tomatoes. Spoon out the insides of each tomato (about 3/4 of the way down).

2. Cook the grits: add the 1 1/3 cup water to a medium saucepan and bring it to a boil. Stir in the grits, return to a boil, and then reduce heat to low and simmer for 5 minutes. Stir in the almond milk, nutritional yeast, salt, and Earth balance. Continue simmering for another minute or two. Once that is melted/absorbed into the polenta, stir in the cashew cheese. Continue simmering on low until the mixture is very thick.

3. Fill the tomatoes with the polenta and parsley, adding any left over polenta on top of each tomato. Drizzle with Italian dressing.

1 comment:

  1. What a great idea! Tomatoes are one thing I have never stuffed, but I keep meaning to do so. I love the idea of using polenta :-)


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