I made this grits souffle as a part of our brunch for the Cooking Light Virtual Supper Club. Here is the blog link - http://whistlestopcooking.blogspot.com/2010/05/cooking-light-virtual-supper-brunch.html - I know my grits, and this is a great change from the traditional grits casserole. The whipped egg whites make a light and fluffy souffle. The highlight of the dish is the fresh pesto butter! y'all enjoy ~ Sandi @ the WhistleStop Cafe
Grits Casserole with Pesto Butter
The classic Italian basil sauce freshens a down-home favorite. Beaten egg whites give the grits a light, airy texture; the casserole will rise as it bakes but then fall shortly after coming out of the oven. Use caution as the grits cook on the stovetop; they tend to spatter, so stir them with a long-handled wooden spoon.
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- Calories: 219
- Calories from fat: 28%
- Fat: 6.8g
- Saturated fat: 3.7g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.4g
- Protein: 11.8g
- Carbohydrate: 27.5g
- Fiber: 0.8g
- Cholesterol: 18mg
- Iron: 1.4mg
- Sodium: 458mg
- Calcium: 272mg
- Pesto Butter:
- 1/2 cup loosely packed fresh basil leaves
- 1/4 cup loosely packed fresh parsley leaves
- 2 tablespoons grated fresh Parmesan cheese
- 2 tablespoons fat-free, less-sodium chicken broth
- 1 large garlic clove, minced
- 2 tablespoons butter, softened
- 4 cups 1% low-fat milk
- 1 cup fat-free, less-sodium chicken broth
- 1/2 teaspoon salt
- 1 1/4 cups uncooked quick-cooking grits
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 4 large egg whites
- Dash of cream of tartar
- Cooking spray
- To prepare pesto butter, place first 5 ingredients in a food processor; process until finely chopped. Scrape down sides; add butter. Process until well combined. Cover and chill.
- Preheat oven to 375°.
- To prepare casserole, combine milk, 1 cup broth, and salt in a large saucepan; bring to a boil. Gradually add grits, stirring constantly. Reduce heat to medium-low; simmer 5 minutes or until thick, stirring occasionally with a wooden spoon. Remove from heat; add 1/2 cup cheese and pepper, stirring until cheese melts. Cool slightly.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until stiff peaks form. Gently stir one-fourth of egg white mixture into grits mixture; gently fold in remaining egg white mixture. Spoon into a 2-quart soufflé dish coated with cooking spray. Bake at 375° for 40 minutes or until casserole has risen and begins to brown. Serve warm with pesto butter.
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