Name: Stuffed Tomatoes with Millet, Cinnamon, and Almonds (Faszerowane pomidory z kaszą jaglaną, cynamonem i migdałami)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Makes 4 servings
Cuisine: Polish
Ingredients: 3 garlic cloves, minced; Salt and freshly ground black pepper; Extra virgin olive oil; ½ cup (60 g) slivered almonds; 1½ cups (360 ml) Vegetable Broth; 1 medium white onion (5 ounces/150 g), chopped; ½ cup (75 g) crumbled bryndza or feta cheese; ½ teaspoon cayenne pepper; 1 teaspoon ground cinnamon; ½ cup (90 g) chopped dried apricots or dried figs; ¾ cup (150 g) millet; 8 large heirloom tomatoes (about 3 pounds/1,350 g total); 2 tablespoons (30 g) unsalted butter

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
55 min

Appears in

Fresh From Poland

By Michał Korkosz

Published 2021

About

I truly love Polish summer for its sweet tomatoes, which I eat sautéed or simply sprinkled with flaky sea salt. My favorites are large, bulky, and incredibly juicy—they’re perfect for stuffing. This slightly sweet filling with a millet base, flavored with cinnamon and dried apricots, is a tribute to Polish history. In the seventeenth century, using sweet spices in savory dishes was really popular in aristocratic courts. I would like to get back to this trend—cinnamon tastes wonderful, not j