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.

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