Description
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.
Ingredients
- ½ cup dry grits
- 1 ½ cups water
- ¾ teaspoon salt
- cooking spray
- 1 ⅓ cups ricotta cheese
- ⅓ cup grated Parmesan cheese
- ½ cup grated Asiago cheese
- 2 eggs
- 2 ½ teaspoons garlic powder
- ¼ cup chopped fresh parsley
- ¼ teaspoon crushed red pepper
- 1 teaspoon salt
- 8 tomatoes
Instructions
- 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.
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
- 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.
- 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.
- Bake in preheated oven until light golden brown
- 30 to 40 minutes. Allow to cool slightly before serving.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 8