Stuffed Tomatoes with Grits and Ricotta

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.

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

Ingredients

• 2 eggs
• 1 ½ cups water
• ¾ teaspoon salt
• 1 teaspoon salt
• ¼ cup chopped fresh parsley
• ⅓ cup grated Parmesan cheese
• ¼ teaspoon crushed red pepper
• ½ cup grated Asiago cheese
• cooking spray
• ½ cup dry grits
• 1 ⅓ cups ricotta cheese
• 2 ½ teaspoons garlic powder
• 8 tomatoes

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.