Tomatoes baked with polenta

Prepare all the necessary ingredients.

Wash the tomatoes, dry them, cut off the top, and carefully scoop out the flesh.

Finely chop the onion and garlic.

Fry finely chopped onion and garlic in vegetable oil (3 minutes).

Add crushed tomato pulp and finely chopped pepper to them and simmer until the liquid evaporates.

Salt the water, bring to a boil, and add the polenta in a stream. Cook for 7 minutes.

At the end of cooking, add the stewed vegetable mixture to the polenta, mix well, season with pepper, and remove from heat.

Finely chop the greens, grate the cheese, and add to the polenta. Mix well.

Stuff the tomatoes and bake in the oven for 20 minutes.

To serve.