- This got rave reviews from my friend...will need to try it at some point!
- YIELD: 6 servings (serving size: about 1 cup)
- COURSE: Casseroles, Main Dishes
Ingredients
- 2 cups 2% reduced-fat milk
- 3/4 cup fat-free, less-sodium chicken broth
- 1 cup uncooked quick-cooking grits
- 1/4 teaspoon salt
- 1/2 cup (2 ounces) shredded Parmesan cheese
- 2 tablespoons butter
- 1 (3-ounce) package 1/3-less-fat cream cheese
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh lemon juice
- 2 large egg whites
- 1 pound peeled and deveined medium shrimp, coarsely chopped
- Cooking spray
- Hot pepper sauce (optional)
Preparation
- 1. Preheat oven to 375°.
- 2. Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375° for 25 minutes or until set. Serve with hot pepper sauce, if desired.
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