Stuffed Tomatoes with Grits and Ricotta
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Description
This recipe makes a great appetizer. I spent a lot of time experimenting with ingredients and finally concluded that this recipe you now see listed turned out to be the best. The grits give a unique texture to the exotic flavors of the Parmesan and Asiago cheeses.
Ingredients
- ½ cup dry grits
- 1 ½ cups water
- ¾ teaspoon salt
- cooking spray
- 1 ⅓ cups ricotta cheese
- ⅓ 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
Directions
- 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.
- 2. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
- 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.
- 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.
- 5. Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.
Nutrition Facts
serving: 8 servings
calories: 122.9 kcal
carbohydrates: 14.6 g
protein: 6.9 g
saturated fat: 2.2 g
cholesterol: 55.5 mg
sodium: 669.7 mg
fiber: 2.1 g
sugar: 4.3 g
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