Stuffed Tomatoes with Grits and Ricotta Recipe
Ingredients
For the Tomatoes:
- 6 large tomatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish (optional)
For the Grits:
- 1 cup grits (stone-ground or quick-cooking)
- 4 cups water or chicken broth
- 1 teaspoon salt
- 2 tablespoons butter
- 1 cup grated cheese (cheddar, Parmesan, or your choice)
- 1/2 cup heavy cream (optional for extra creaminess)
For the Ricotta Filling:
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon chopped fresh basil or parsley
- Salt and pepper, to taste
Instructions
1. Prepare the Tomatoes:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the tomatoes and scoop out the insides, leaving a thick shell. Reserve the insides for another use, like a sauce or soup.
- Lightly salt the insides of the tomatoes and place them upside down on a paper towel to drain any excess liquid for about 15 minutes.
2. Cook the Grits:
- In a medium saucepan, bring the water or chicken broth to a boil.
- Slowly whisk in the grits and salt, reducing the heat to low.
- Cook the grits, stirring frequently, until they are thick and creamy (about 20-25 minutes for stone-ground grits, or as per package instructions for quick-cooking grits).
- Stir in the butter, cheese, and heavy cream (if using). Adjust seasoning with salt and pepper.
3. Make the Ricotta Filling:
- In a medium bowl, combine the ricotta cheese, grated Parmesan, egg, chopped basil or parsley, salt, and pepper. Mix until smooth and well blended.
4. Assemble the Stuffed Tomatoes:
- Lightly brush the outside of the tomatoes with olive oil and place them in a baking dish.
- Fill each tomato halfway with the cooked grits.
- Top the grits with a generous spoonful of the ricotta mixture.
- If desired, sprinkle a bit more Parmesan on top.
5. Bake the Tomatoes:
- Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the filling is set and lightly golden on top.
- Let the stuffed tomatoes cool for a few minutes before serving.
6. Serve:
- Garnish with fresh basil or parsley if desired.
- Serve warm as a side dish or a main course with a fresh salad or grilled meat.
Enjoy your delicious Stuffed Tomatoes with Grits and Ricotta!
