Recipe by Peter Alfieri
"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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1 1/2 cups
1 1/3 cups
grated Parmesan cheese
grated Asiago cheese
2 1/2 teaspoons
chopped fresh parsley
crushed red pepper
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)
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!
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!
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!
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!
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 the ricotta next time, based on all the great reviews, I can't wait. Thanks for a terrific recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Tomatoes with Grits and Ricotta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 70
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