Stuffed Tomatoes with Grits and Ricotta - PCOS-Friendly Recipe

Stuffed Tomatoes with Grits and Ricotta
Servings: 8
Lunch

This Stuffed Tomatoes with Grits and Ricotta is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by Peter Alfieri A zesty tomato appetizer!

Ingredients

  • 1/2 cup dry grits
  • 1 1/2 cups water
  • 3/4 teaspoon salt
  • cooking spray
  • 1 1/3 cups ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup grated Asiago cheese
  • 2 eggs
  • 2 1/2 teaspoons garlic powder
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon salt
  • 8 tomatoes

Instructions

  1. 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.
  2. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
  3. 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.
  4. 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.
  5. Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.

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Frequently Asked Questions

Yes, this Stuffed Tomatoes with Grits and Ricotta recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

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