This fun summer recipe looked delicious – and once made, tasted every bit as good as had been anticipated!!
STUFFED TOMATOES WITH GRITS AND RICOTTA
1/2 cup dry grits
1 1/2 cups water
1 teaspoon salt
1 1/3 cups ricotta cheese
1/3 cup grated parmesan cheese
1/2 cup grated asiago cheese
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
1/3 cup fresh basil, chopped
1/2 teaspoon crushed red pepper
Combine grits, water and 1/2 teaspoon salt in a small saucepan. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally until grits are tender, about 5 to 7 minutes (depending on the type of grits you are using).
Heat oven to 350F and coat a rimmed baking sheet with cooking spray. Beat eggs in a large bowl, then stir in grits, ricotta, parmesan and asiago. Stir in garlic, parsley, basil, red pepper and season with salt.
Slice tops off tomatoes. Hollow out tomatoes with a spoon, divide grits mixture evenly among tomatoes. Arrange on prepared being sheet.
Bake until light golden brown, 30 to 40 minutes. Cool slightly before serving.
Recipe adapted from allrecipes, June/July/August 2016