Spinach, Ham, and Grits Soufflé

Cooking Light
Use quick-cooking grits instead of instant grits for this soufflé.
6 servings (serving size: 1 cup)


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Cooking spray
1/4 pound lean country ham, finely chopped
1 1/2 cups skim milk
1 (10 1/2-ounce) can low-salt chicken broth
3/4 cup uncooked quick-cooking grits
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 (13 1/2-ounce) can chopped spinach, drained and squeezed dry
4 large egg whites (at room temperature)


Preheat oven to 375°.

Place a large saucepan coated with cooking spray over medium-high heat until hot. Add ham; sauté 2 minutes or until lightly browned. Remove from pan; set aside.

Combine milk and broth in pan; bring to a boil, stirring constantly. Stir in grits; reduce heat, and simmer 7 minutes or until thick, stirring frequently. Combine grits mixture, ham, cheese, garlic powder, pepper, and spinach in a large bowl. Stir well; set aside.

Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold one-fourth of egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 2-quart casserole or soufflé dish coated with cooking spray. Bake at 375° for 40 minutes or until set and lightly browned.

Note: Substitute cured ham or cooked smoked pork chops for country ham, if desired.

Created date

May 2004

Nutritional Information

Calories 198
Caloriesfromfat 25 %
Fat 5.5 g
Satfat 2.5 g
Monofat 1 g
Polyfat 0.1 g
Protein 16.6 g
Carbohydrate 20.9 g
Fiber 1.2 g
Cholesterol 23 mg
Iron 1.9 mg
Sodium 623 mg
Calcium 278 mg