Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1995

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Recipe Summary

Yield:
6 servings (serving size: 1 cup grits and 1/3 cup bell pepper)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook sausage in a nonstick skillet over medium-high heat until browned, stirring to crumble. Drain and set aside.

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  • 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.

Nutrition Facts

172 calories; calories from fat 36%; fat 6.9g; saturated fat 3g; mono fat 2.3g; poly fat 1g; protein 15.2g; carbohydrates 13.3g; fiber 1.1g; cholesterol 32mg; iron 4.3mg; sodium 714mg; calcium 209mg.
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