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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A simple recipe that yeilds fancy results.
Zucchini are stuffed with sausage and topped with tomato sauce and melty cheese.
Enjoy baked mushroom caps stuffed with a delicious vegetarian filling.