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
2 cups red bell pepper strips
How to Make It
Cook sausage in a nonstick skillet over medium-high heat until browned, stirring to crumble. Drain and set aside.
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.
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.
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.
This was a really yummy recipe; very fluffy and savory. The only change I made was the type of cheese; I used a mixture of sharp cheddar and smoked gouda. The only changes I'd make in the future is that I'd put servings in individual ramekins. When the casserole is scooped out on a plate, the presentation is not exactly pretty. If small, individual ramekins were used, each could brown on the top and each casserole would stay better contained on the plate. Of course, the time would need to be carefully reduced and/or monitored. Next time, I may also try it with jalapeno Havarti cheese. This would be really nice served with fresh fruit.
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