Stuffed Tomatoes with Grits and Ricotta

Ingredients

• 4 large tomatoes
• 1/2 cup of ricotta cheese
• 1/2 cup of cooked grits
• 1/4 cup of grated Parmesan cheese
• 1/4 cup of chopped parsley
• 1/4 cup of chopped basil
• 2 cloves of garlic, minced
• Salt and pepper to taste
• Olive oil for drizzling

Directions

1. Preheat the oven to 350 degrees F.
2. Cut the tops off the tomatoes and scoop out the insides. Discard the insides or save for another use.
3. In a medium bowl, mix together the ricotta cheese, cooked grits, Parmesan cheese, parsley, basil, garlic, salt, and pepper.
4. Fill the tomatoes with the ricotta mixture and place in a baking dish.
5. Drizzle the tomatoes with olive oil and bake for 25-30 minutes.
6. Serve warm.

Interesting Facts

• Tomatoes are a great source of Vitamin C!
• Grits are a Southern staple, made from ground hominy.
• Ricotta cheese is a fresh cheese made from whey.