STUFFED TOMATOES WITH GRITS AND RICOTTA

STUFFED TOMATOES WITH GRITS AND RICOTTA image

Provided by Ellen Bales @Starwriter

Number Of Ingredients 11

1/2 cup(s) dry grits (not quick grits)
1-1/2 cup(s) water
1 teaspoon(s) salt
2 - eggs
1-1/3 cup(s) part-skim ricotta cheese
1/3 cup(s) grated parmesan cheese
1/2 cup(s) grated asiago cheese
1 teaspoon(s) garlic powder
1/4 cup(s) chopped fresh parsley
1/4 teaspoon(s) crushed red pepper
8 - tomatoes

Steps:

In a small saucepan combine grits, water, and 1/2 tsp. salt; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until grits are tender, about 25 minutes. Let cool 20 minutes.
Coat a rimmed baking sheet with nonstick cooking spray.
Beat eggs in a large bowl, then stir in grits, ricotta, parmesan, and Asiago. Stir in garlic powder, parsley, red pepper, and remaining 1/2 tsp. salt.
Slice tops off tomatoes and hollow out center with a spoon, leaving a 1/4-inch-thick outer shell. Divide grits mixture equally among tomatoes (about 1/2 cup each).
Arrange on prepared baking sheet. Bake in a preheated 350º oven until light golden brown, 30 to 40 minutes. Cool slightly before serving.