Grits-and-sausage casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Turkey breakfast sausage |
| 1½ | cup | 1% low-fat milk |
| 1½ | cup | Water |
| ¾ | cup | Quick-cooking grits |
| ¾ | cup | Shredded reduced-fat sharp cheddar cheese, (3 ounces) |
| 3 | tablespoons | Minced fresh parsley |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Black pepper |
| 1 | dash | Ground red pepper |
| 3 | Egg whites | |
| Vegetable cooking spray | ||
| 2 | cups | Red bell pepper strips |
Directions
Cook sausage in a nonstick skillet over medium-high heat until browned, stirring to crumble. Drain and set aside.
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 thickened, stirring frequently. Combine grits mixture, sausage, cheese, parsley, salt, garlic, and peppers in a large bowl; set aside.
Beat egg whites (at room temperature) 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 1-½-quart casserole coated with cooking spray. Bake at 375 degrees for 25 minutes or until set and lightly browned.
Place a medium nonstick skillet over medium-high heat until hot. Add bell pepper, and saute 4 minutes or until tender; serve warm with grits. Yield: 6 servings (serving size: 1 cup grits and ⅓ cup bell pepper).
Per serving: 312 Calories; 17g Fat (52% calories from fat); 14g Protein; 22g Carbohydrate; 31mg Cholesterol; 490mg Sodium Recipe by: Cooking Light, April 1995, page 96 Posted to MC-Recipe Digest V1 #419 by igor@... on Jan 28, 1997.