Stuffed Tomatoes with Grits

and Ricotta
Recipe Summary test
Prep:

15 mins

Cook:

45 mins

Additional:

15 mins

Total:

75 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients
Original recipe yields 8 servings

Ingredient Checklist

 ½ cup dry grits

 1 ½ cups water

 ¾ teaspoon salt

 cooking spray

 1 ¿ cups ricotta cheese

 ¿ cup grated Parmesan cheese

 ½ cup grated Asiago cheese

 2 eggs

 2 ½ teaspoons garlic powder

 ¼ cup chopped fresh parsley

 ¼ teaspoon crushed red pepper

 1 teaspoon salt

 8 tomatoes

Instructions Checklist

 Step 1

In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of
salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes.
Cool.

 Step 2
 Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet
with nonstick cooking spray.

 Step 3

Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese,
Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley,
crushed red pepper, and 1 teaspoon salt. Mix well.

 Step 4

Slice the top off of each tomato. Use a spoon to hollow out the tomatoes,
leaving the outer shells (approximately 1/4 inch thick) intact. Fill each
with the grits mixture. Arrange stuffed tomatoes on prepared baking
sheet.

 Step 5
Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow
to cool slightly before serving.