Stuffed Tomatoes With Grits And Ricotta

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• 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.