Stuffed Tomatoes with Grits and Ricotta

Ricotta, Parmesan, and Asiago cheese flavor the tender grits that are stuffed into these tasty tomatoes.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 123 Calories

Ingredients

• 2 eggs
• 1 teaspoon salt
• cooking spray
• 8 tomatoes
• 0.25 cup chopped fresh parsley
• 1.5 cups water
• 0.75 teaspoon salt
• 0.33333334326744 cup grated Parmesan cheese
• 2.5 teaspoons garlic powder
• 0.25 teaspoon crushed red pepper
• 0.5 cup grated Asiago cheese
• 0.5 cup dry grits
• 1.3333330154419 cups ricotta cheese

Recipe Instructions

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.