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This fun summer recipe looked delicious – and once made, tasted every bit as good as had been anticipated!!


stuffed tomatoes with grits and ricotta

1/2 cup dry grits

1 1/2 cups water

1 teaspoon salt

2 eggs

1 1/3 cups ricotta cheese

1/3 cup grated parmesan cheese

1/2 cup grated asiago cheese

2 garlic cloves, minced

1/4 cup fresh parsley, chopped

1/3 cup fresh basil, chopped

1/2 teaspoon crushed red pepper

8 tomatoes

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 5 to 7 minutes (depending on the type of grits you are using).

Heat oven to 350F and coat a rimmed baking sheet with cooking spray. Beat eggs in a large bowl, then stir in grits, ricotta, parmesan and asiago. Stir in garlic, parsley, basil, red pepper and season with salt.

Slice tops off tomatoes. Hollow out tomatoes with a spoon, divide grits mixture evenly among tomatoes. Arrange on prepared being sheet.

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


Recipe adapted from allrecipes, June/July/August 2016