Cheesy Baked Grits Casserole
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4 C. low fat milk
2 C. water
1 tsp. salt (divided)
1 1/4 C. uncooked quick cooking grits
1 C. (4 oz) shredded parmesan cheese
1/2 teaspoon black pepper
5 large egg whites
6 T. chopped fresh chives (or green onions)
2 tsp. butter (melted)
cooking spray
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Preheat oven to 350F. Combine milk, water and 1/2 tsp. of salt in a medium saucepan over medium-high heat; bring to a boil. Add grits, stirring with a whisk. Cover, reduce heat to low and cook 8 minutes or until liquid is absorbed. Remove from heat. Stir in 1/4 tsp. salt, cheese and pepper. Cool 5 minutes.
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Place remaining 1/4 tsp. salt and egg whites in a large bowl and beat with a mixer at high speed until stiff peaks form. Gently fold grits into the egg whites and add the chives. Spoon mixture into a 13×9″ baking dish coated with cooking spray. Top the grits with the melted butter. Bake at 350F for 40 minutes or until browned. Let stand 10 minutes before serving. Yields 8 servings (approx 1 C..)