\u00c2\u00a0<\/p>\n
\u00c2\u00a0<\/span><\/p>\n 4 C. low fat milk<\/span><\/p>\n 2 C. water<\/span><\/p>\n 1 tsp. salt (divided)<\/span><\/p>\n 1 1\/4 C. uncooked quick cooking grits<\/span><\/p>\n 1 C. (4 oz) shredded parmesan cheese<\/span><\/p>\n 1\/2 teaspoon black pepper<\/span><\/p>\n 5 large egg whites<\/span><\/p>\n 6 T. chopped fresh chives (or green onions)<\/span><\/p>\n 2 tsp. butter (melted)<\/span><\/p>\n cooking spray <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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. <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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..)<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 \u00c2\u00a0 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 \u00c2\u00a0 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….<\/p>\n