Stuffed Tomatoes with Grits and Ricotta
Stuffed Tomatoes with Grits and Ricotta are filled with a tasty mixture of ricotta and Parmesan cheeses, then covered with buttery crushed crackers and Italian spices. The tomato is beautiful food, and it is gratitude to the Spanish that it displayed such universal love. Tomatoes are really original to South America. This recipe is remarkably flexible, and you can fill the tomatoes with whatever dressing you like.
These Stuffed Tomatoes with Grits and Ricotta are exceptional when you require fancy-looking yet straightforward aperitifs. They are straightforward to prepare, as well. You don’t have to spend a lot of time to cook these. No elements that you are not even close with. Who doesn’t love this variety of recipes more? These are the excellent standard of new methods. Do you have tomatoes in your cuisine right now? Cheese and greens? You are set to go if you have these. This recipe makes a fabulous combo. I used a lot of time trying with ingredients and finally decided that this is the recipe you now view listed turned out to be the most useful. The grits give an unusual form to the fascinating tastes of the Parmesan and Asiago cheeses.
Allow me to reveal to you how simple this luscious Italian appetizer or side dish recipe is to prepare.
INGREDIENTS
- ½ cup of dry grits
- 1 ½ cups of water
- ¾ teaspoon of salt
- cooking spray
- 1 ⅓ cups of ricotta cheese
- ⅓ cup of grated Parmesan cheese
- ½ cup of grated Asiago cheese
- 2 eggs
- 2 ½ teaspoons of garlic powder
- ¼ cup of chopped fresh parsley
- ¼ teaspoon of crushed red pepper
- 1 teaspoon of salt
- 8 tomatoes
INSTRUCTIONS
- In a small dish, add grits, salt to the water, and simmer for 15 minutes; Cool.
- Grease baking sheet.
- Beat the eggs in a bowl, then stir in the cooled grits, ricotta, Parmesan, and Asiago.
- Add and mix the garlic powder, parsley, red pepper, and salt.
- Slice the top off of each tomato and hollow out with a spoon, then fill with grit mixture.
- Bake until golden, 30-40 minutes.
Enjoy
