Sausage and Cheese Grits Stuffed Tomato Recipe

Sausage and Cheese Grits Stuffed Tomato Recipe

Tomatoes in Summer

Nothing beats juicy, red, homegrown tomatoes in late summer. I rarely buy tomatoes any other time of year. One of my favorite summer lunches is sliced tomato on bread with mayonnaise, a pinch of salt, and fresh ground black pepper. That’s it. Nothing more. My mother was known to go to the garden with a salt shaker. She would stand among the corn and beans, and eat tomatoes. Thomas Jefferson is credited with being the first to cultivate tomatoes in America. But, they were considered poisonous in Europe for a long time prior to that. You can do a lot more with summer tomatoes than just sandwiches. Stuffing them with meat and vegetables makes for a fantastic meal. This Sausage and Cheese Grits Stuffed Tomato Recipe will hit the mark.


Stuffed Tomato Recipes

What could be better than a tomato? A stuffed one of course. There is something about food that comes in an edible package. Traditional stuffed tomatoes originated in Turkey. Most of these recipes usually include rice, herbs, vegetables and cheese. Some of these recipes will have you cut off the top, stuff the tomato, and then replace the top. Please don’t. I think it looks silly, and the top will burn and be inedible. I decided to southernize this dish, and the following is my version.

Sausage Grits Tomato Cut Top

Sausage and Cheese Grits Stuffed Tomatoes

I have incorporated southern cheese grits (Southern Grits Recipe), and breakfast sausage to create a twist on a very old recipe. You don’t have to use breakfast sausage, you can use whatever type of sausage you like. In fact, you don’t have to use sausage at all. Try bacon, beef or chicken. You can even use Taco meat. Or just go all veggie with it. Add celery, peppers or mushrooms for example. You do need large, firm tomatoes, like Beef Steak. If you don’t grow your own, try the local farmers market. This dish can be used as a main course or side dish. Serve it at breakfast or dinner. Use smaller tomatoes, and bring out a tray at your next party. This Sausage and Cheese Grits Stuffed Tomato recipe will be a huge success for any occasion.


Baked Tomato Perfection

I thought about using a broiler here, but I think the topping would burn. Baking is the way to go. The heat from baking will soften the tomato, and bring out it’s natural juices, while maintaining  it’s integrity. Serve these with a green salad, and some biscuits with honey, and you’ve hit the jack-pot. When you cut into one these Sausage and Cheese Grits Stuffed Tomatoes, you have molten, juicy, creamy Nirvana! To me that’s as good as it gets. I think I’m going to have another one right now!


Sausage Grits Tomato Pan

Sausage and Cheese Grits Stuffed Tomatoes

Cheesy grits and sausage stuffed into a tomato. What's not to like?
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Breakfast, Main Course, Side Dish
Cuisine American
Servings 6 Servings


Cheese Grits

  • 1 1/4 Cups Water
  • 3/4 Cup Heavy Cream
  • 1/2 Teaspoon Salt
  • 1/2 Cup Stone Ground Grits
  • 1 Clove Garlic, finely minced
  • 2 Tablespoons Butter, Divided
  • 3/4 Cup Sharp Cheddar Cheese, Grated
  • 1/8 Teaspoon Black Pepper, Freshly Ground

Stuffed Tomatoes

  • 6 Large Tomatoes
  • 3/4 Pound Mild Breakfast Sausage
  • 1/2 Small Yellow Onion, Finely Diced
  • 1/2 Cup Dry Breadcrumbs
  • 4 Tablespoons Extra Virgin Olive Oil
  • 3 Tablespoons Parmesan Cheese, Freshly Grated
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Black Pepper, Freshly Ground
  • Chives for Garnish


Cheese Grits

  • Add water, cream, salt and one tablespoon of the butter to a medium saucepan. Bring to a boil over high heat.
  • Gradually whisk in the grits and garlic. Decrease the heat to medium low. Cover and cook 15 to 20 minutes. Stir frequently.
  • Cook the grits until they are firm.
  • Add cheese, remaining butter and pepper. Stir until cheese is melted and distributed throughout.
  • Allow to cool.

Stuffed Tomatoes

  • Make Cheese Grits as above and set aside to cool.
  • Preheat oven to 350.
  • Brown sausage in a medium skillet over medium high heat. Add onion and cook two to three minutes more. Drain the fat from this mixture, and set aside to cool.
  • In a small bowl, mix together the breadcrumbs, olive oil, grated Parmesan, salt and pepper.
  • Slice the tops and bottoms from the tomatoes, being careful not to puncture the bottom of the tomatoes. Scoop the pulp out of the tomatoes using a spoon or your fingers. Discard the tops and bottoms along with pulp, or use in another recipe.
  • Stuff each tomato by putting a small amount of the sausage mixture in the bottom of each tomato. Then add a spoonful of the grits. Alternate this method until you have reached the top of each tomato. Place a heaping portion of the bread crumbs on top of each tomato.
  • Place tomatoes in a greased baking dish, and bake at 350 for 15 to 20 minutes, or until the tops are nice and brown.
  • Garnish with snipped chives.


You can actually eat this without baking it, just leave off the crumb topping.
You will have some left over sausage and grits. Use them in other recipes, or perhaps the dog would enjoy them.

Sausage Grits Tomato Pan Top

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