Stuffed Tomatoes with Grits and Ricotta Good Recipes
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| Stuffed Tomatoes with Grits and Ricotta |
"This recipe makes a wonderful appetizer. I spent a variety of time experimenting with substances and eventually concluded that this recipe you currently see listed turned out to be the great. The grits provide a unique texture to the distinguished flavors of the Parmesan and Asiago cheeses."
Ingredients :
- 1/2 cup dry grits
- 1 half cups water
- 3/four teaspoon salt
- cooking spray
- 1 1/3 cups ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup grated Asiago cheese
- 2 eggs
- 2 half teaspoons garlic powder
- 1/four cup chopped fresh parsley
- 1/4 teaspoon crushed purple pepper
- 1 teaspoon salt
- eight tomatoes
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H15M |
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- In a small pot integrate dry grits, 1 half of cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer till grits are smooth, 15 to twenty minutes. Cool.
- Preheat an oven to 350 ranges F (a hundred seventy five ranges C). Coat a baking sheet with nonstick cooking spray.
- Beat the eggs in a huge bowl, then stir within the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, beaten crimson pepper, and 1 teaspoon salt. Mix well.
- Slice the top off of each tomato. Use a spoon to hole out the tomatoes, leaving the outer shells (about 1/four inch thick) intact. Fill every with the grits combination. Arrange crammed tomatoes on prepared baking sheet.
- Bake in preheated oven until light golden brown, 30 to forty minutes. Allow to chill slightly earlier than serving.
Notes :
- Reynolds® Aluminum foil may be used to keep meals moist, cook it evenly, and make easy-up easier.
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