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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Karen Mau of Jacksboro, Tennessee turns a southern favorite into a tasty low-fat dish. Jalepeno peppers add a welcome kick while reduced-fat cheese creates a rich texture. Ingredients:
4 cups water |
1 cup quick-cooking grits |
4 egg whites |
2 eggs |
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese |
1/2 cup fat-free milk |
1 to 2 jalapeno peppers, seeded and chopped |
1/2 teaspoon garlic salt |
1/4 teaspoon white pepper |
4 green onions, chopped, divided |
Directions:
1. In a large saucepan, bring water to a boil. Add grits; cook and stir over medium heat for 5 minutes or until thickened. Remove from the heat.
2. In a small bowl, whisk egg whites and eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Stir in the cheese, milk, jalapenos, garlic salt, pepper and half of the onions.
3. Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Sprinkle with remaining onions. Yield: 8 servings.
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