Cooking the grits in a combination of milk and chicken broth gives them a rich flavor and creamy texture.
1 cup chopped green bell pepper
1 1/2 pounds medium shrimp, peeled and deveined
1 1/2 cups chopped plum tomato
1/2 cup sliced green onions
1 1/2 cups fat-free milk
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 cup uncooked quick-cooking grits
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 tablespoon Worcestershire sauce
How to Make It
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper and shrimp; saute 7 minutes or until shrimp are done. Add tomato and onions; cook 3 minutes, stirring frequently. Remove from heat; keep warm.
Bring milk and broth to a boil in a large saucepan over medium-high heat; gradually stir in grits. Cover, reduce heat to low, and simmer 5 minutes or until thick, stirring occasionally. Add cheese and Worcestershire, stirring until cheese melts. Serve shrimp mixture over grits.