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Ingredients
- 3 1/2 c. nonfat lowfat milk
- 1 tsp salt
- 1 1/4 c. quick-cooking grits
- 4 ounce cooked ham diced (3/4 c.)
- 3 ounce low-fat Monterey Jack cheese shredded (3/4 c.)
- 2 Tbsp. grated Parmesan cheese
- 1 x pickled jalapeno chile chopped
- 2 lrg Large eggs
- 3 lrg egg whites
Directions
- 1. Preheat oven to 325F. Grease shallow 2-qt casserole. In heavy 3-qt saucepan, heat 1 1/2 c. lowfat milk, 2 1/4 c. 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 min, stirring occasionally. Remove from heat; stir in ham, cheeses, and jalapeno.
- 2. In large bowl, with whisk, beat Large eggs, egg whites, and 2 c. lowfat milk.
- Gradually add in grits to egg mix (mix will be lumpy).
- 3. Pour mix into casserole. Bake, uncovered, 45 to 50 min, till top is set and edges are lightly golden brown. Remove from oven; let stand 10 min.
- Makes 6 main-dish servings. 27%cff.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 6 servings | |
| Calories 286 | |
| Calories from Fat 73 | 26% |
| Total Fat 8.1g | 10% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 828mg | 35% |
| Potassium 381mg | 11% |
| Total Carbs 33.5g | 9% |
| Dietary Fiber 0.5g | 2% |
| Sugars 7.81g | 5% |
| Protein 18.95g | 30% |
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