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.
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.
Serve
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.