These creamy, smoky grits are great with roasted meats at dinner or with ham and eggs at breakfast.
1 teaspoon butter
4 cups chopped onion (about 2 large)
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
2 cups 1% low-fat milk
1/2 teaspoon salt
1 1/4 cups uncooked quick-cooking grits
1 cup (4 ounces) shredded smoked Gouda cheese
1/2 cup egg substitute
1/4 teaspoon freshly ground black pepper
Cooking spray
Preheat oven to 375°.
Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until golden, stirring occasionally. Stir in broth, milk, and salt; bring to a boil. Gradually add grits, stirring constantly with a whisk; simmer 5 minutes, stirring frequently. Remove pan from heat; stir in cheese, egg substitute, and pepper. Spoon grits mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 40 minutes.
Yield: 8 servings (serving size: about 1 cup)
CALORIES 199 (27% from fat); FAT 5.9g (sat 3.3g,mono 1.7g,poly 0.5g); PROTEIN 10.7g; CHOLESTEROL 20mg; CALCIUM 195mg; SODIUM 469mg; FIBER 1.1g; IRON 1.6mg; CARBOHYDRATE 25.3g
Cooking Light, NOVEMBER 2005
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