Name: Stuffed Tomatoes with Grits and Ricotta
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Dry grits - ½ cup; Water - 1 ½ cups; Salt - ¾ teaspoon; Cooking spray - ¾ teaspoon; Ricotta cheese - 1 ⅓ cups; Grated Parmesan cheese - ⅓ cup; Grated Asiago cheese - ½ cup; Eggs - 2; Garlic powder - 2 ½ teaspoons; Chopped fresh parsley - ¼ cup; Crushed red pepper - ¼ teaspoon; Salt - 1 teaspoon; Tomatoes - 8

Ingredients for - Stuffed Tomatoes with Grits and Ricotta

1. Dry grits ½ cup

2. Water 1 ½ cups

3. Salt ¾ teaspoon

4. Cooking spray ¾ teaspoon

5. Ricotta cheese 1 ⅓ cups

6. Grated Parmesan cheese ⅓ cup

7. Grated Asiago cheese ½ cup

8. Eggs 2

9. Garlic powder 2 ½ teaspoons

10. Chopped fresh parsley ¼ cup

11. Crushed red pepper ¼ teaspoon

12. Salt 1 teaspoon

13. Tomatoes 8

How to cook deliciously - Stuffed Tomatoes with Grits and Ricotta

1 . Stage

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 . Stage

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

3 . Stage

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 . Stage

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 . Stage

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