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Stuffed Tomatoes with Grits and Ricotta

Peter Alfieri
  • 75 minutes
  • Serves 8

INGREDIENTS

2 1/2 tsp

Garlic powder

1/4 cup

Parsley, fresh

8

Tomatoes

2

Eggs

1/2 cup

Grits, dry

1/4 tsp

Red pepper

1 3/4 tsp

Salt

1

Cooking spray

1/2 cup

Asiago cheese, grated

1/3 cup

Parmesan cheese, grated

1 1/3 cups

Ricotta cheese

1 1/2 cups

Water