Grits Casserole with Pesto Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The classic Italian basil sauce freshens a down-home favorite. Beaten egg whites give the grits a light, airy texture; the casserole will rise as it bakes but then fall shortly after coming out of the oven. Use caution as the grits cook on the stovetop; they tend to spatter, so stir them with a long-handled wooden spoon. Ingredients:
1/2 cup loosely packed fresh basil leaves |
1/4 cup loosely packed fresh parsley leaves |
2 tablespoons grated fresh parmesan cheese |
2 tablespoons fat-free, less-sodium chicken broth |
1 large garlic clove, minced |
2 tablespoons butter, softened |
4 cups 1% low-fat milk |
1 cup fat-free, less-sodium chicken broth |
1/2 teaspoon salt |
1 1/4 cups uncooked quick-cooking grits |
1/2 cup (2 ounces) grated fresh parmesan cheese |
1/2 teaspoon freshly ground black pepper |
4 large egg whites |
dash of cream of tartar |
cooking spray |
Directions:
1. To prepare pesto butter, place first 5 ingredients in a food processor; process until finely chopped. Scrape down sides; add butter. Process until well combined. Cover and chill.
2. Preheat oven to 375°.
3. To prepare casserole, combine milk, 1 cup broth, and salt in a large saucepan; bring to a boil. Gradually add grits, stirring constantly. Reduce heat to medium-low; simmer 5 minutes or until thick, stirring occasionally with a wooden spoon. Remove from heat; add 1/2 cup cheese and pepper, stirring until cheese melts. Cool slightly.
4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until stiff peaks form. Gently stir one-fourth of egg white mixture into grits mixture; gently fold in remaining egg white mixture. Spoon into a 2-quart soufflé dish coated with cooking spray. Bake at 375° for 40 minutes or until casserole has risen and begins to brown. Serve warm with pesto butter.
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