For a smoother texture, use stone-ground grits. If you prefer a spicier kick, increase the amount of crushed red pepper. Feel free to experiment with different cheeses, such as mozzarella or provolone, based on your preference. The tomato pulp that is removed can be saved and used in pasta sauces, soups, or smoothies. These stuffed tomatoes can be prepared ahead of time and baked just before serving.
Stuffed Tomatoes with Grits and Ricotta
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS106
These vibrant stuffed tomatoes offer a delightful textural contrast, pairing creamy, cheesy grits with the juicy acidity of ripe tomatoes. A simple yet elegant dish perfect as an appetizer or light lunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol56 mg
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Fiber2 g
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Protein7 g
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Saturated Fat2 g
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Sodium670 mg
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Sugar4 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small pot, combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then reduce heat and simmer until grits are tender and most of the water is absorbed (approximately 15-20 minutes). Allow to cool slightly.
02
StepPreheat oven to 350 degrees F (175 degrees C). Lightly coat a baking sheet with nonstick cooking spray.
03
StepIn a large bowl, beat the eggs lightly. Stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Add the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix thoroughly until well combined.
04
StepCarefully slice the top off each tomato. Using a spoon, gently hollow out the tomatoes, leaving a shell approximately 1/4 inch thick. Fill each tomato generously with the prepared grits mixture. Arrange the stuffed tomatoes on the prepared baking sheet.
05
StepBake in the preheated oven until the tomatoes are tender and the tops are lightly golden brown (approximately 30-40 minutes). Let cool slightly before serving.
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Foster Schadenrau
May 11, 2025These were a hit at my dinner party! Everyone raved about the unique flavor combination.
Jillian Lesch
Oct 31, 2024I made these for lunch today and they were so delicious and easy to prepare.
Ubaldo Schultz
Oct 21, 2024I love the touch of heat from the red pepper flakes. These are so flavorful!
Arlene Erdman
Oct 10, 2024Easy to follow recipe and delicious results. Thank you!
Paxton Schinner
Oct 3, 2024I added some cooked sausage to the filling, and it was amazing!
Alfredo Schumm
Aug 16, 2024I didn't have Asiago cheese, so I used Pecorino Romano instead, and it worked perfectly.
Catharine Hettinger
Jul 21, 2024The grits add such a nice texture to the filling. I will definitely make these again.
Freeman Hauck
May 24, 2024My family loved these! Even my picky eaters enjoyed them.