Stuffed Tomatoes with Grits and Ricotta

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.

Step: 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.

Step: 2

Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.

Step: 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.

Step: 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.

Step: 5

Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.

Per Serving: 123 calories; protein 6.9g; carbohydrates 14.6g; fat 4.6g; cholesterol 55.5mg; sodium 669.7mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, go for a simple healthy dish . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can made a dish do double-duty .