- 1/2 cup dry grits
- 1 1/2 cups water
- 3/4 teaspoon salt
- cooking spray
- 1 1/3 cups ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup grated Asiago cheese
- 2 eggs
- 2 1/2 teaspoons garlic powder
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon crushed red pepper
- 1 teaspoon salt
- 8 tomatoes
- 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.
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
- 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.
- 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.
- Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.
03/31/2018
recipepes.com
Stuffed Tomatoes with Grits and Ricotta, recipe
PT15M
PT1H
5
455 calories
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