Stuffed Tomatoes with Grits and Ricotta

By cindygwest

Ingredients

• 1/2 cup dry grits
• 1 1/2 cups water
• 1 t. salt
• 2 eggs
• 1 1/2 cups ricotta cheese
• 1/3 cup grated parmesan cheese
• 1/2 cup grated Asiago cheese
• 1 t. garlic powder
• 1/4 cup chopped fresh parsley
• 1/4 cup crushed red pepper
• 8 tomatoes (about 6 ounces each

Details

Adapted from allrecipes.com

Preparation

Step 1

Combine grits, water and 1/2 teaspoon salt in a small saucepan. Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until grits are tender, about 25 minutes. Let cool 20 minutes.

Preheat oven to 350 degrees and coat a rimmed baking sheet with nonstick cooking spray.

Beat eggs in a large bowl, then stir in grits, ricotta, parmesan, and Asiago. Stir in garlic powder, parsley, red pepper, and remaining 1/2 t. salt. (filling can be made 4 hours ahead and chilled, covered).

Slice tops off tomatoes. Hollow out tomatoes with a spoon, leaving a 1/4 -inch-thick outer shell. Divide grits mixture equally among tomatoes (about 1/2 cup each). Arrange on prepared baking sheet.

Bake until light golden brown, 30 to 40 minutes. Cool slightly before serving.