Stuffed Tomatoes with Cheesy Polenta and Ragu

By no means am I carb free, but on weeknights I try to eat healthier which usually translates to less carbs. That's how this recipe was dreamt up! What if I make all the goodness of a pasta but stuff it in a tomato instead of pouring it over pasta? It's a little extra effort but it makes for a fun presentation and it most definitely tastes delicious! I'm in a polenta phase right now, I love the stuff. Is polenta considered a carb? Hmmm

6 large tomatoes

1 (28oz can) crushed tomatoes, preferably San Marzano

1 lb ground chicken (or beef or turkey)

2 TBSP minced garlic

2 TBSP tomato paste

Salt, pepper & red chili flakes (to your liking)

2 TBSP fresh chopped parsley

3 cups chicken broth

1 cup polenta or corn meal

1/2 cup parmesan cheese

1 cup shredded mozzarella cheese

Slice the top of the tomatoes off, then scoop out the inside so they are hollow cups. Set aside.

Mix the crushed tomatoes, ground chicken, garlic, tomato paste, salt, pepper, and red chili flakes in a slow cooker. Set on LOW for 4 hours. *if you don't have a slow cooker, you can mix in a frying pan over medium heat for 5 minutes, then reduce to a simmer for about an hour, stirring occasionally

Preheat the oven to 350 degrees.

In a medium saucepan, bring 3 cups of chicken broth to a boil. Stir in 1 cup polenta. Turn the heat down to simmer, and continuously stir for 20 minutes. Careful - the polenta bubbles and splatters if you don't stir it! After 20 minutes, it should be thick, take off heat. Stir in parmesan.

When the ragu is finished, stir in parsley. 

Arrange the hollowed out tomatoes in a foil lined baking dish. Layer a scoop of polenta, a scoop of ragu, a sprinkle of mozzarella. Repeat.

Bake for 10-15 minutes, or until the cheese is very melty!