Ingredients
- 1/2 cup dry grits
- 1 1/2 cups water
- 3/4 teaspoon salt
- Cooking spray
- 1 1/3 cups ricotta cheese
- 1/3 cup grated parmesan cheese
- 2 eggs
- 2 1/2 teaspoons garlic powder
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon crushed red pepper
- 1 teaspoon salt
- 8 tomatoes
Directions
- 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 for 15 to 20 minutes.
- Preheat oven to 350 degrees F. 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, asiago cheese, 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 about 30 to 40 minutes. Allow to cool slightly before serving.
