Stuffed Tomatoes With Grits And Ricotta Recipes

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STUFFED TOMATOES WITH GRITS AND RICOTTA



Stuffed Tomatoes with Grits and Ricotta image

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.

Provided by Peter Alfieri

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h15m

Yield 8

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 122.9 calories, Carbohydrate 14.6 g, Cholesterol 55.5 mg, Fat 4.6 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 2.2 g, Sodium 669.7 mg, Sugar 4.3 g

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