Stuffed Tomatoes with Grits and Ricotta

Stuffed Tomatoes with Grits and Ricotta

14
Peter Alfieri 6

"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

1 h 15 m servings 179 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 721 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

14

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 abs...

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 c...

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...

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 ...

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 t...

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!

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

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 t...

These have become a staple side dish in our house. Sometimes I use leftover bacon crumbles, or blue cheese crumbles. They are good "what ever you have on hand works" kinda side dish. They will m...