Delight in these savory tomato cups filled with a creamy grits mixture, perfect as a flavorful appetizer or side dish.
Ingredients
1.5 cups grits
1.5 cups water
1.75 teaspoons salt
2 large eggs
1 cup ricotta cheese
1/2 cup Parmesan cheese
1/2 cup Asiago cheese
1 teaspoon garlic powder
2 tablespoons parsley
1/2 teaspoon crushed red pepper
4 large tomatoes
Method
Begin by combining dry grits, 1.5 cups of water, and 3/4 teaspoon of salt in a small saucepan. Bring it to a boil, then lower the heat and let it simmer for 15 to 20 minutes until the grits are tender. Once cooked, set aside to cool.
Preheat your oven to 350°F (175°C) and prepare a baking sheet by lightly greasing it with nonstick spray.
In a large bowl, whisk the eggs. Add the cooled grits along with ricotta, Parmesan, and Asiago cheeses. Mix in garlic powder, parsley, crushed red pepper, and an extra teaspoon of salt. Stir until well combined.
Gently cut off the tops of the tomatoes and scoop out the insides, leaving about 1/4 inch of the flesh intact. Fill each tomato with the prepared grits mixture, pressing it down to ensure they're well packed. Arrange the stuffed tomatoes on the greased baking sheet.
Bake in the preheated oven for 30 to 40 minutes, or until the tops are a lovely golden brown. Let them cool slightly before serving.
