Tex-Mex Grits Casserole

Yield:

6 servings.

Recipe from

Nutritional Information

Calories 255
Caloriesfromfat 26 %
Fat 7.5 g
Satfat 3.2 g
Monofat 1.3 g
Polyfat 0.6 g
Protein 16.9 g
Carbohydrate 30.5 g
Fiber 0.0 g
Cholesterol 130 mg
Iron 0.0 mg
Sodium 460 mg
Calcium 0.0 mg

Ingredients

4 cups water
1/4 teaspoon salt
1 cup quick-cooking grits, uncooked
3 eggs, lightly beaten
1/2 cup minced reduced-fat, low-salt ham
1/4 cup sliced green onions
1 cup no-salt-added pinto beans, drained
1 cup no-salt-added salsa, divided
Vegetable cooking spray
2 tablespoons minced fresh cilantro
1/4 teaspoon pepper
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
Tomato slices (optional)
Fresh cilantro sprigs (optional)

Preparation

Combine water and salt in a medium saucepan; bring to a boil. Stir in grits; cover, reduce heat, and simmer 5 minutes or until grits are thickened, stirring often. Gradually stir about one-fourth of hot grits mixture into eggs; add to remaining hot mixture, stirring constantly. Stir in ham and green onions. Set aside.

Position knife blade in food processor bowl; add beans and 1/4 cup salsa. Process until smooth.

Spoon 1/3 cup grits mixture into each of 6 (10-ounce) ramekins or custard cups coated with cooking spray. Spoon bean mixture evenly over grits; sprinkle with minced cilantro and pepper. Spoon remaining 3/4 cup salsa evenly over servings; sprinkle cheese over salsa. Spoon remaining grits mixture evenly over cheese. Bake at 350° for 30 minutes or until lightly browned. Let stand 15 minutes before serving. If desired, garnish with tomato slices and cilantro sprigs.

Note:

Oxmoor House Cooking Light Collection

January 1996