This was my first attempt at grits ( I'm a New Englander) I used leftover steamed shrimp and followed the recipe as written. My southern friends ate it up!!! Nice flavor..
The flavor of this dish is wonderful!! But a *WARNING*... I only keep Egg Beaters in my house, and didn't think anything of it when this recipe called for egg whites, as I always sub the EB for any egg ingredient. However, I didn't read through it far enough to realize that I would need to beat the egg whites to form, essentially, a meringue, which most likely provided fluffiness to the casserole. While I was hopeful that it would work (I mean, Egg Beaters are 99% egg whites!?)... it doesn't. I beat, and beat, and beat them... nadda. Again, the flavor is AMAZING (I also used Cabot Reduced Fat Jalapeno Cheddar & LOTS of Crystal sauce), but if you're like me & only use Egg Beaters, pick up a carton of eggs & separate those whites!!
I love this recipe...its easy and the grits are very flavorful!! its one of the first recipes i made from cooking light and it continues to be one of my favorites.