Grits Casserole Stuffed Baked Tomatoes: A Savory Delight
Okay, I really thought I had come with a unique recipe that only I had thought of. It wasn’t until I just started writing this post that I saw there are several recipes out there for grits stuffed tomatoes. I didn’t see any that encluded sausage. Goodness, every idea has inevitably been made. I’m surprised by this one.
Grits Casserole Stuffed Baked Tomatoes
When it comes to comfort food, few things can beat the heartwarming combination of creamy grits and the juicy goodness of ripe tomatoes. If you’re looking for a unique and flavorful dish to impress your guests or simply treat yourself to a satisfying meal, look no further than Grits Casserole Stuffed Baked Tomatoes.
This delightful fusion of Southern grits, spicy sausage, and fresh tomatoes is a marriage of textures and flavors that will leave your taste buds singing. Let’s dive into this recipe that promises a burst of comforting flavors in every bite.
For the Grits Casserole:
- breakfast sausage, plain flavor
- cheddar cheese
- Parmesan cheese
- garlic minced
- ground red pepper
- fresh parsley
Stuffed Baked Tomatoes Instructions
Prepare the sausage and grits:
- In a skillet, cook the sausage breaking it up as it cooks.
- In another deep pan, bring the water to a gentle boil.
- Slowly whisk in the grits to prevent clumping.
- Reduce the heat to low and let the grits simmer, stirring occasionally, until they are tender and have absorbed most of the liquid (about 20-25 minutes).
- Stir in the salt, black pepper, shredded cheddar cheese,
butter, minced garlic, red pepper, and grated Parmesan cheese. Mix until everything is well combined and the cheese has melted.
Prepare the tomatoes:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the tomatoes and gently scoop out the insides, leaving a sturdy shell. (You can save the insides for another recipe, such as a sauce or salsa.)
- Turn the tomatoes upside down on a paper towel to drain for a few minutes.
- after they drain a few minutes, season the hollowed tomatoes with salt and pepper.
Assemble and Bake:
- In a bowl, combine the breadcrumbs and grated Parmesan cheese.
- Spoon the prepared grits mixture into the hollowed tomatoes, pressing gently to fill them without overpacking.
- Place the stuffed tomatoes in a baking dish. Place the tops back on the to stuffed tomatoes.
- Bake in the preheated oven for about 20-25 minutes or until the tomatoes are tender.
Serve and Enjoy:
- Once the tomatoes are baked to perfection, remove them from the oven.
- Garnish with fresh basil leaves for a burst of color and added flavor.
- Serve the Grits Casserole Stuffed Baked Tomatoes as a side dish alongside your favorite protein or enjoy them as a standalone meal.
Grits Casserole Stuffed Baked Tomatoes Tips
- Feel free to customize the recipe by adding cooked and crumbled bacon, sautéed spinach, or diced bell peppers to the grits mixture for an extra flavor dimension.
- Opt for ripe, firm tomatoes to ensure they hold their shape while baking.
- If you’re short on time, you can use instant grits, but the texture won’t be as hearty as with stone-ground grits.
- These stuffed tomatoes can be a great vegetarian main dish or a delightful side for a larger spread.
Indulge in the comfort of creamy grits and the natural sweetness of baked tomatoes with this Grits Casserole Stuffed Baked Tomatoes recipe. The combination of textures and flavors will undoubtedly make this dish a favorite at your table. So, gather your ingredients, preheat that oven, and get ready to savor a delightful meal that captures the essence of Southern comfort.
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Grits Casserole Stuffed Baked Tomatoes
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- 8 medium tomatoes washed and dried
- ½ pound breakfast sausage plain flavor
- ½ cup dry quick cooking grits
- 1 and ½ cups water
- ¾ teaspoon salt
- 2 cups cheddar cheese
- 3 tablespoons butter
- 1 teaspoon garlic minced
- ¼ teaspoon ground red pepper
- 1 teaspoon salt
- ¼ cup fresh parsley chopped
- Preheat the oven to 350℉.
Prepare the tomatoes
- Cut the tops off and hollow out the tomato by removing the pulp and seeds with a spoon. (I highly recommend getting a grapefruit spoon for this. A grapefruit spoon has a jagged edge and works perfectly for this.) Dice the pulp and reserve for another recipe.
Cook the sausage and grits
- In a skillet, cook the sausage breaking it up as it cooks. Remove cooked sausage with a slotted spoon and drain on a paper towel until the grits are cooked.
- In another deep pan, bring the water and salt to a gentle boil. Slowly whisk in the grits to prevent clumping. Reduce the heat to low and let the grits simmer, stirring occasionally, until they are tender and have absorbed most of the liquid (about 20-25 minutes). Stir in the red pepper, shredded cheddar cheese, butter, minced garlic, grated Parmesan cheese, and cooked sausage. Mix until everything is well combined and the cheese has melted.
Stuff the tomatoes and bake
- Spoon the prepared grits mixture into the hollowed tomatoes, pressing gently to fill them without overpacking. Place the stuffed tomatoes in a baking dish. Replace the tomato tops on the stuffed tomatoes. Bake in the preheated oven for about 20-25 minutes or until the tomatoes are tender.
- Once the tomatoes are baked to perfection, remove them from the oven. Garnish with fresh basil.
- Store any leftovers in an airtight container in the fridge for up to 3 days.