Baked Grits Casserole

This casserole uses quick-cooking grits. If you have time, use longer cooking stone-ground grits, which yield even more flavor. To save time, cook grits the night before, adding seasonings and cheese; cover and refrigerate. In the morning, beat the egg whites and finish assembling the casserole. Note: The casserole falls slightly as it cools. Serve with fried eggs and vegetarian sausage or bacon.


8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 220
Caloriesfromfat 27 %
Fat 6.7 g
Satfat 3.9 g
Monofat 1.8 g
Polyfat 0.3 g
Protein 13.7 g
Carbohydrate 26.1 g
Fiber 0.7 g
Cholesterol 20 mg
Iron 0.9 mg
Sodium 616 mg
Calcium 313 mg


4 cups 1% low-fat milk
2 cups water
1 teaspoon salt, divided
1 1/4 cups uncooked quick-cooking grits
1 cup (4 ounces) shredded Parmesan cheese
1/2 teaspoon freshly ground black pepper
5 large egg whites
6 tablespoons finely chopped fresh chives
Cooking spray
2 teaspoons butter, melted


Preheat oven to 350º.

Combine milk, 2 cups water, and 1/2 teaspoon salt in a medium saucepan over medium-high heat; bring to a boil. Add grits, stirring with a whisk. Cover, reduce heat, and cook 8 minutes or until liquid is absorbed. Remove from heat; stir in 1/4 teaspoon salt, cheese, and pepper. Cool 5 minutes.

Place remaining 1/4 teaspoon salt and egg whites in a large bowl. Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Gently fold grits mixture and chives into egg whites; spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Brush evenly with butter. Bake at 350° for 40 minutes or until browned. Let stand 10 minutes before serving.

Maureen Callahan,

Cooking Light

November 2006
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