Stuffed Tomatoes with Grits and Ricotta

Stuffed Tomatoes with Grits and Ricotta

12 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Peter Alfieri
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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (12)

Rate This Recipe
Ron
10

Ron

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)

jrbaker
9

jrbaker

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!

Erin
7

Erin

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!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 179 cal
  • 9%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 16.7 g
  • 5%
  • Protein
  • 11.6 g
  • 23%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 721 mg
  • 29%

Based on a 2,000 calorie diet

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