Stuffed Tomatoes With Grits and Ricotta

This recipe makes a great appetizer. I spent a lot of time experimenting with ingredients and finally concurred 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.

Difficulty (Scale from 1-10): 5

Makes: 4 servings


1 1/2 cups cooked grits (1/2 cup dry grits + 1 1/2 cups water + 3/4 tsp salt)

1 1/3 cups of ricotta cheese

1 teaspoon of salt

1/3 cup of grated parmesan cheese

1/2 cup of grated asiago cheese

2 1/2 teaspoons of garlic powder

1/4 cup of fresh parsley – chopped

1/4 teaspoon of crushed red pepper

2 eggs – beaten

8 medium sized tomatoes

Non-stick cooking spray


Preheat oven to 350 degrees Fahrenheit

Prepare cooked grits: In a small pot combine 1/2 cup dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt.

Bring to a boil, then simmer for 15-20 minutes or until grits are tender.

Then let cool.

Prepare Stuffing: In a large bowl stir together grits, ricotta cheese, salt, parmesan cheese, asiago cheese, garlic powder, chopped parsley, crushed red pepper, and eggs.

Stir making sure all ingredients are evenly mixed.

Prepare tomatoes: Cut a round hole on top of each logo. Then using a spoon scoop the insides of the tomato out.

Be sure to remove all the gelatinous material, leaving the outer shell of the logo (approximately 1/4 inch thick) intact.

Fill tomatoes with stuffing, using a spoon to fill each logo. Place foil on a flat baking pan and spray with non-stick cooking spray.

Arrange stuffed tomatoes on baking pan, making sure the hole on each logo is upright.

Place tomatoes in oven for 30-40 minutes, or until stuffing turns a light golden brown.

Remove and let cool. Serve warm (not hot).

Enjoy your meal!


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