Baked Cheddar Grits
Elaine Katz
ingredients
- 3 1/2 cups 1% milk
- 2 cups water
- 3/4 tsp salt
- 1 1/4 cups quick-cooking grits
- 2 cups shredded reduced-fat sharp Cheddar cheese (8oz)
- 4 egg whites
- 2 eggs
- 1 tsp hot-pepper sauce
- 1/4 tsp ground black pepper
directions
- 1
Preheat the oven to 350°. Coat a shallow 2 1/2 quart casserole with nonstick spray.
- 2
In a large saucepan, combine 1 1/2 cups of the milk, water and salt. Bring to a boil over medium-high heat. Gradually add the grits, stirring constantly to prevent lumps. Reduce the heat to low, cover and cook, stirring occasionally for 5 minutes or until the grits are stiff. Remove from the heat. Stir in 1 3/4 cups of the cheese.
- 3
In a large bowl, combine the egg whites, eggs and the remaining 2 cups milk. Gradually stir in the grits. Transfer to the prepared casserole and sprinkle with the remaining 1/4 cup cheese. Bake for 45 minutes, or until golden and a wooden pick inserted in the center comes out clean. Serve immediately, seasoned with hot-pepper sauce and black pepper.
notes
1 serving = 7 points
Source: Elaine Katz
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