Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.78 Kcal (895 kJ) | ||
| Calories from fat | 105.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.68g | 18% | |
|---|---|---|---|
| Cholesterol | 75.46mg | 25% | |
| Sodium | 864.36mg | 36% | |
| Potassium | 259.82mg | 6% | |
| Total Carbs | 12.95g | 4% | |
| Sugars | 2.19g | 9% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 14.44g | 29% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 0.7mg | 4% | |
| Calcium | 325.8mg | 33% | |
| Amount Per 100 g | |||
| Calories | 111.78 Kcal (468 kJ) | ||
| Calories from fat | 54.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 18% | |
|---|---|---|---|
| Cholesterol | 39.46mg | 25% | |
| Sodium | 451.95mg | 36% | |
| Potassium | 135.86mg | 6% | |
| Total Carbs | 6.77g | 4% | |
| Sugars | 1.14g | 9% | |
| Dietary Fiber | 0.66g | 5% | |
| Protein | 7.55g | 29% | |
| Vitamin C | 5.9mg | 19% | |
| Iron | 0.4mg | 4% | |
| Calcium | 170.3mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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