Makes four wonderful and quick stuffed tomatoes. The mixture is formed into patties and baked, then served with a horseradish gravy. Cooked polenta is spiked with green onions and freshly grated parmesan cheese and mounded onto serving plates. Then comes the fun. The quintessential recipe, just like gram used to make.
Green peppers are seeded and stuffed and baked.
It 's that simple. The final topping of cheese melts down into the rice and tomato stuffing and makes it gooey and delicious. Next come bits of plump tomatoes and a fabulous bechamel sauce laced basil and nutmeg. Bale for 45 minutes and slice into eight servings. Excellent smothered in mushroom soup and sour cream.