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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.