Spinach, Ham, and Grits Souffle |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Use quick-cooking grits instead of instant grits for this soufflé. Ingredients:
cooking spray |
1/4 pound lean country ham, finely chopped |
1 1/2 cups skim milk |
1 (10 1/2-ounce) can low-salt chicken broth |
3/4 cup uncooked quick-cooking grits |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
1 (13 1/2-ounce) can chopped spinach, drained and squeezed dry |
4 large egg whites (at room temperature) |
Directions:
1. Preheat oven to 375°.
2. Place a large saucepan coated with cooking spray over medium-high heat until hot. Add ham; sauté 2 minutes or until lightly browned. Remove from pan; set aside.
3. Combine milk and broth in pan; bring to a boil, stirring constantly. Stir in grits; reduce heat, and simmer 7 minutes or until thick, stirring frequently. Combine grits mixture, ham, cheese, garlic powder, pepper, and spinach in a large bowl. Stir well; set aside.
4. Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold one-fourth of egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 2-quart casserole or soufflé dish coated with cooking spray. Bake at 375° for 40 minutes or until set and lightly browned.
5. Note: Substitute cured ham or cooked smoked pork chops for country ham, if desired.
|
|