INGREDIENTS
4
Roma tomatoes, halved
8
sprigs of thyme
cracked black pepper
1/2 cup
all-purpose flour
1 cup
instant polenta or cornmeal
120 g
butter (about 8 1/2 tablespoons)
1/3 cup
water
salt
300 g
reduced-fat cream cheese
3
eggs
1/2 cup
chopped basil leaves
1/3 cup
finely grated Parmesan