| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Eggs |
|
Grains/past, Pork |
6 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Nonfat milk |
| 1 |
t |
Salt |
| 1 1/4 |
c |
Quick-cooking grits |
| 4 |
oz |
Cooked ham, diced 3/4 cup |
| 3 |
oz |
Low-fat Monterey Jack cheese |
|
|
shredded 3/4 cup |
| 2 |
T |
Grated Parmesan cheese |
| 1 |
|
Pickled jalapeno chile |
|
|
minced |
| 2 |
|
Eggs |
| 3 |
|
Egg whites |
INSTRUCTIONS
Preheat oven to 325F. Grease shallow 2-quart casserole. In heavy
3-quart saucepan, heat 1 1/2 cups milk, 2 1/4 cups water, and salt to
boiling over medium-high heat. Gradually stir in grits, beating
constantly with wire whisk. Cover and simmer over low heat 5 minutes,
stirring occasionally. Remove from heat; stir in ham, cheeses, and
jalapeno. In large bowl, with whisk, beat eggs, egg whites, and 2 cups
milk. Gradually add grits to egg mixture (mixture will be lumpy). Pour
mixture into casserole. Bake, uncovered, 45 to 50 minutes, until top
is set and edges are lightly golden. Remove from oven; let stand 10
minutes. Makes 6 main-dish servings. Each serving: About 300 calories,
19 g protein, 34 g carbohydrate, 9 g total fat (5 g saturated), 98 mg
cholesterol, 870 mg sodium. * Scanned, Typed or Downloaded and Busted
by Marcia Fasy Recipe by: Good Housekeeping 3/98 Posted to MC-Recipe
Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 23, 1998
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