Ingredients

Vegetable cooking spray

1 1/2 Tablespoons chopped onion

1 clove garlic, minced

1 3/4 cups skim milk

1 1/2 cups water

3/4 cup quick-cooking grits, uncooked

1 egg, lightly beaten

1 egg white, lightly beaten

1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese

1/4 teaspoon salt

1/8 teaspoon hot sauce

2 1/4 teaspoons Worcestershire sauce

Preparation

  1. Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add onion and garlic; saute until tender. Stir in milk and water; bring to a boil. Stir in grits. Cover, reduce heat, and simmer 5 minutes or until thickened, stirring occasionally. Remove pan from heat.

  2. Combine egg and next 5 ingredients; stir well. Gradually stir about one-fourth of grits mixture into egg mixture; add to remaining grits mixture, stirring until cheese melts.

  3. Pour grits mixture into a 1 1/2-quart casserole coated with cooking spray. Bake at 350 degrees for 30 to 35 minutes or until set. Sprinkle with pepper, if desired.