| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Eggs |
|
Grains/past, Pork |
6 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Nonfat milk |
| 1 |
ts |
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 |
tb |
Grated Parmesan cheese |
| 1 |
|
Pickled jalapeno chile; minced |
| 2 |
lg |
Eggs |
| 3 |
lg |
Egg whites |
INSTRUCTIONS
1. 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.
2. In large bowl, with whisk, beat eggs, egg whites, and 2 cups milk.
Gradually add grits to egg mixture (mixture will be lumpy).
3. 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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