Name: Grits and Sausage Casserole
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 1/2 pound turkey breakfast sausage; 1 1/2 cups 1-percent milk; 1 1/2 cups water; 3/4 cup quick-cooking grits; 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar; 3 tablespoons minced fresh parsley leaves; 1/4 teaspoon salt; 1/4 teaspoon garlic powder; 1/8 teaspoon black pepper; Dash of ground red pepper; 3 egg whites, room temperature; Vegetable cooking spray; 2 cups red bell pepper strips

Directions

Preheat oven to 375 degrees F.
Cook sausage in a non-stick skillet over medium-high heat until browned, stirring to crumble. Drain and set aside.
Combine milk and water in a saucepan; bring to a boil over medium-high heat. Stir in grits; cover, reduce heat and simmer 7 minutes or until thickened, stirring frequently. Combine grits mixture, sausage, cheese, parsley, salt, garlic, and peppers in a large bowl; set aside.
Beat egg whites at high speed of a mixer until stiff peaks form. Gently stir 1/4 of the egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Bake for 25 minutes or until set and lightly browned.
Coat a medium nonstick skillet with cooking spray and place over medium-high heat until hot. Add bell pepper, and saute 4 minutes or until tender; serve warm with grits.

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Grits and Sausage Casserole

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