Stuffed Tomatoes with Grits and Ricotta

Ingredients

• 0.5 cups dry grits
• 1.5 cups water
• 0.75 teaspoons salt
• cooking spray
• 1.33 cups ricotta cheese
• 0.33 cups grated Parmesan cheese
• 0.5 cups grated Asiago cheese
• 2 eggs
• 2.5 teaspoons garlic powder
• 0.25 cups chopped fresh parsley
• 0.25 teaspoons crushed red pepper
• 1 teaspoon salt
• 8 tomatoes

Instructions

1. 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. 2

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

3. 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. 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. 5

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