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Stuffed Tomatoes with Grits and Ricotta

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Stuffed Tomatoes with Grits and Ricotta

Directions

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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
  • Methods :

  • 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.
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