Mozzarella Tomatoes Au Gratin with Cream Polenta

PREPARATION Remove the stem end from the tomatoes, dip briefly in boiling water and immediately quench in ice-cold water. Peel four tomatoes and carefully scoop out from the stem side with a small spoon without damaging the outer wall. Strain removed flesh through a fine sieve, collect clear juice and set aside. Peel, quarter, seed and dice remaining tomatoes as well. Sauté the diced tomatoes together with the chopped garlic in hot olive oil. Remove from heat, season with salt and pepper and add chopped herbs. Stir in diced mozzarella and fill the mixture into the hollowed tomatoes. Heat some olive oil in a roasting pan, place the tomatoes side by side and cook in a hot oven at 200 °C for about 12 minutes. Pour the tomato juice over them little by little. Meanwhile, salt and pepper the arugula and marinate it with balsamic vinegar and olive oil. For the polenta, bring the stock to a boil, sprinkle in the polenta and simmer for about 3 minutes. Season to taste with salt and pepper. Arrange the polenta in the center of the plate, place the tomatoes on top and garnish with arugula.

Preparation Tip:

FOR EXTRA HURRY Hollow out the four unpeeled tomatoes and use canned peeled tomatoes for the filling mixture.

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