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Baked Southern Grits

 Baked Southern Grits
Karen Mau of Jacksboro, Tennessee turns a southern favorite into a tasty low-fat dish. Jalepeno peppers add a welcome kick while reduced-fat cheese creates a rich texture.
8 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 4 cups water
  • 1 cup quick-cooking grits
  • 4 egg whites
  • 2 Eggland's Best Eggs
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
  • 1/2 cup fat-free milk
  • 1 to 2 jalapeno peppers, seeded and chopped
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon white pepper
  • 4 green onions, chopped, divided

Directions

  • In a large saucepan, bring water to a boil. Add grits; cook and stir
  • over medium heat for 5 minutes or until thickened. Remove from the
  • heat.
  • In a small bowl, whisk egg whites and eggs. Stir a small amount of
  • hot grits into eggs; return all to the pan, stirring constantly.
  • Stir in the cheese, milk, jalapenos, garlic salt, pepper and half of
  • the onions.
  • Transfer to a 2-qt. baking dish coated with cooking spray. Bake,
  • uncovered, at 350° for 30-35 minutes or until golden brown.
  • Sprinkle with remaining onions. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 158 calories,

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Baked Southern Grits (continued)

Nutritional Facts: 6 g fat (3 g saturated fat), 68 mg cholesterol, 300 mg sodium, 17 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.