This recipe makes a great appetizer. I spent a lot of time experimenting with ingredients and finally concluded that this recipe you now see listed turned out to be the best. The grits give a unique texture to the exotic flavors of the Parmesan and Asiago cheeses.

Peter Alfieri
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool.

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  • Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.

  • Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well.

  • Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet.

  • Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

123 calories; 4.6 g total fat; 55 mg cholesterol; 670 mg sodium. 14.6 g carbohydrates; 6.9 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2010
This is a true 5-star winner. Very different and interesting combination of grits and cheese. All who tried this recipe were quite impressed. No negatives which is always a surprise. Made absolutely no modifications. (which I never do) Read More
(15)

Most helpful critical review

Rating: 3 stars
02/11/2016
This is an excellent "starting point" recipe. I found it to be rather bland and the texture was something I wasn't loving too much. Next time I would season it a lot more (experimenting with different herb concoctions) and not as much ricotta. What I do like about this recipe is that it is so easy to adjust to your taste while not deviating too far from the original. Read More
(1)
33 Ratings
  • 5 star values: 21
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/29/2010
This is a true 5-star winner. Very different and interesting combination of grits and cheese. All who tried this recipe were quite impressed. No negatives which is always a surprise. Made absolutely no modifications. (which I never do) Read More
(15)
Rating: 5 stars
07/08/2011
This was truly delicious! We ate it with grilled shrimp instead of as an appetizer. If I did make it as an appy I would make it in cherry tomatoes. Be sure to watch it at the end because a couple of my tomatoes split in the oven and spilled on the pan which doesn't make a pretty presentation; ). Delicious! Read More
(13)
Rating: 5 stars
08/07/2011
What a tasty side dish! Since I used heirloom tomatoes from my garden I hated to waste the innards so I mixed some of them back in with the cheese mixture and used the more watery part in the shrimp scampi sauce I cooked as my main dish. I also used basil from my garden instead of parsley. Delicious! Read More
(10)
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Rating: 5 stars
06/22/2011
Delicious! I wanted to do something different with grits and this was perfect. It takes a while but tastes delicious. I couldn't get ricotta cheese so I used cottage cheese and it actually turned out (though it made my tomatoes soggy). I used it to stuff some jalapenos--that was even better. I might try mushrooms next time. A great healthy version of delicious stuffing! Read More
(5)
Rating: 5 stars
08/03/2011
Wow...So Good! Only thing I changed was to add extra sharp cheddar cheese instead of the Asiago because it is what we had on hand. It was amazing. Thanks for a good one! Read More
(4)
Rating: 5 stars
10/13/2013
For those that don't use grits a lot you can find them in the breakfast/cereal section. Our grocery store only offered one option - instant grits - so I cooked them as suggested then followed the recipe from that point and these were still excellent. My filling did puff up a little so I wouldn't recommend filling the tomatoes to the top. These are a hit in our house! Read More
(4)
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Rating: 4 stars
01/06/2012
Very good flavor. My only comment is that it was very soft - perhaps less water when cooking the grits. Read More
(3)
Rating: 5 stars
09/15/2011
Really different & delicious! Almost a meal in itself. I did not have ricotta cheese so I substituted with half cream cheese and half sour cream and it turned out great. I will make these with the ricotta next time based on all the great reviews I can't wait. Thanks for a terrific recipe! Read More
(3)
Rating: 5 stars
10/08/2012
This dish was raved about at our traditional Thanksgiving family breakfast last year and is already being inquired about this year. It was such an elegant and delicious addition to our feast. Read More
(1)
Rating: 3 stars
02/11/2016
This is an excellent "starting point" recipe. I found it to be rather bland and the texture was something I wasn't loving too much. Next time I would season it a lot more (experimenting with different herb concoctions) and not as much ricotta. What I do like about this recipe is that it is so easy to adjust to your taste while not deviating too far from the original. Read More
(1)