Yum. The cheesy grits baked in hollowed out tomatoes is genius and I'm sorry I'm just now trying this recipe! Where have you been all this time cheesy grits? The recipe calls for grits but polenta would be just as good - basically the same thing (ground corn) just ground in different textures (fine vs. coarse), both are delicious and easy to make. And FYI, breakfast leftovers were equally great ;)
1/2 cup grits (or polenta)
1 1/2 cups water
1 teaspoon salt, divided
2 eggs
1 1/3 cups part-skim ricotta cheese
1/3 cup grated parmesan cheese
1/2 cup grated asiago cheese
1 teaspoon garlic powder
1/4 cup chopped Italian parsley
1/4 teaspoon crushed red pepper
8 tomatoes (about 6 ounces each)
1. 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 25 minutes. Let cool 20 minutes.
2. Preheat oven to 350' and coat a rimmed baking sheet with nonstick cooking spray.
3. Beat eggs in a large bowl, then stir in grits, ricotta, parmesan and asiago. Stir in garlic powder, parsley, red pepper, and remaining 1/2 teaspoon salt.
4. Slice tops off tomatoes, hollow out with a spoon, leaving a 1/4" thick outer shell. Divide grits mixture equally among tomatoes (about 1/2 cup each). Arrange on prepared baking sheet.
5. Bake until light golden brown, 30 to 40 minutes. Cool slightly before serving
per tomato: 179 cal, 8.1g fat, 10.9g pro, 17g carb, 2.4g fiber
from allrecipes 6/16
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