PREPARATION:

1. Preheat oven to 350 degrees F.
2. Slice off about 1/2 inch of the stem end of the tomatoes and hollow out the inside; slice just a small section off of the bottom of the tomatoes, so that they will sit flat on a baking sheet. Sprinkle 1/8 teaspoon of salt in the hollow portion of each tomato and place hollow side down on a baking sheet. Set aside.
3. In a medium sauce pan, over medium high heat, stir the millet for 5 minutes or until the seeds turn golden brown and begin to pop in the pan. Remove from heat and add the chicken stock, shallot and remaining teaspoon of salt. Bring to a boil. Reduce the heat, cover and cook over medium low heat until the millet is tender and all the liquid has been absorbed, about 20 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork.
4. Pour the millet into a medium mixing bowl and add the goat cheese, olive oil, basil, thyme, lemon zest and white pepper.
5. Drain any liquid that has been released from the tomatoes; dry the sheet pan. Turn tomatoes so the hollow side faces up.
6. Evenly divide the filling among the tomatoes. Sprinkle with the parmesan cheese and bake in the oven until heated through, about 5 minutes.
7. Serve immediately.

   This recipe was featured on the Less Sugar, Just as Sweet Episode of Emeril Green.