Grits-and-Sausage Casserole

Ingredients

• 1/2 pound turkey breakfast sausage
• 1 1/2 cups 1% low-fat milk
• 1 1/2 cups water
• 3/4 cup quick-cooking grits
• 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
• 3 tablespoons minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• Dash of ground red pepper
• 3 egg whites
• Cooking spray
• 2 cups red bell pepper strips

Preparation

1. Cook sausage in a nonstick skillet over medium-high heat until browned, stirring to crumble. Drain and set aside.
2. Combine milk and water in a saucepan; bring to a boil over medium-high heat. Stir in grits; cover, reduce heat, and simmer 7 minutes or until thick, stirring frequently. Combine grits mixture, sausage, cheese, parsley, salt, garlic, and peppers in a large bowl; set aside.
3. Beat egg whites at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Bake at 375° for 25 minutes or until set and lightly browned.
4. Place a medium nonstick skillet over medium-high heat until hot. Add bell pepper, and sauté 4 minutes or until tender; serve warm with grits.