Stuffed Tomatoes with Grits and Ricotta Recipe -
Stuffed Tomatoes with Grits and Ricotta Recipe
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Stuffed Tomatoes with Grits and Ricotta

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"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. 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.
  2. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
  3. 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.
  4. 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.
  5. Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.
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Reviews More Reviews

Sep 29, 2010

This is a true 5-star winner. Very different and interesting combination of grits and cheese. All who tried this recipe were quite impressed. No negatives, which is always a surprise. Made absolutely no modifications. (which I never do)

Jul 08, 2011

This was truly delicious! We ate it with grilled shrimp instead of as an appetizer. If I did make it as an appy, I would make it in cherry tomatoes. Be sure to watch it at the end because a couple of my tomatoes split in the oven, and spilled on the pan which doesn't make a pretty presentation ; ). Delicious!


18 Ratings

Aug 07, 2011

What a tasty side dish! Since I used heirloom tomatoes from my garden, I hated to waste the innards, so I mixed some of them back in with the cheese mixture and used the more watery part in the shrimp scampi sauce I cooked as my main dish. I also used basil from my garden instead of parsley. Delicious!

Jun 22, 2011

Delicious! I wanted to do something different with grits, and this was perfect. It takes a while but tastes delicious. I couldn't get ricotta cheese, so I used cottage cheese and it actually turned out (though it made my tomatoes soggy). I used it to stuff some jalapenos--that was even better. I might try mushrooms next time. A great healthy version of delicious stuffing!

Oct 13, 2013

For those that don't use grits a lot, you can find them in the breakfast/cereal section. Our grocery store only offered one option - instant grits - so I cooked them as suggested then followed the recipe from that point and these were still excellent. My filling did puff up a little, so I wouldn't recommend filling the tomatoes to the top. These are a hit in our house!

Aug 03, 2011

Wow...So Good! Only thing I changed was to add extra sharp cheddar cheese instead of the Asiago because it is what we had on hand. It was amazing. Thanks for a good one!

Jan 06, 2012

Very good flavor. My only comment is that it was very soft - perhaps less water when cooking the grits.

Sep 15, 2011

Really different & delicious! Almost a meal in itself. I did not have ricotta cheese so I substituted with half cream cheese and half sour cream and it turned out great. I will make these with the ricotta next time, based on all the great reviews, I can't wait. Thanks for a terrific recipe!


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  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 721 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Peter Alfieri
6 Followers 2 Saved Recipes
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