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 sharp flavors of the Parmesan and Asiago cheeses.
Ingredients
- dry grits: 0.5 cup
- ½ cups water: 1 piece
- salt: 0.75 tsp
- cooking spray:
- ⅓ cups ricotta cheese: 1 piece
- Parmesan cheese: 0.33333 cup (grated)
- Asiago cheese: 0.5 cup (grated)
- eggs: 2 piece
- ½ teaspoons garlic powder: 2 piece
- fresh parsley: 0.25 cup (chopped)
- red pepper: 0.25 tsp (crushed)
- salt: 1 tsp
- tomatoes: 8 piece
Metric Conversion
Stages of cooking
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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.
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Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
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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.
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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.
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Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.
