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Spinach, Ham, and Grits Soufflé

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


  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.

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