Monday, March 12, 2007

Grits Casserole with Cheese and Chiles

I LOVE grits! I try just about every recipe I find that includes them. I got this one from the New American Heart Association Cookbook and was skeptical because I love my grits dripping with butter, but it is just as good as my sister's recipe that calls for tons of butter, cheese, and salt.

Grits Casserole with Cheese and Chiles

2 cups chicken broth
2 cups water
1 cup uncooked grits
1/2 cup fat free milk
1/4 cup reduced fat grated Parmesan
1/2 teaspoon chili powder
2 slices reduced fat Swiss cheese, diced (2 oz)
2 tablespoons canned chopped green chiles, drained
1 tablespoon light margarine
2 medium cloves garlic or 1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs

Preheat oven to 375. Lightly spray a 13x9x2 pan with cooking spray. Set aside. In a large saucepan, bring broth and water to a boil over medium high heat. Gradually whisk in grits. Reduce heat to low and cook, covered, five minutes, whisking occasionally. Remove pan from heat. Stir in milk, Parmesan, and Swiss cheeses, chiles, margarine, garlic, salt, and pepper. Stir some hot grits mixture into beaten eggs and add eggs to pan, stirring well. Pour into baking pan, smooting top with spatula. Sprinkle with chili powder. Bake, uncovered, for 45 minutes. Remove from oven and let cool for 5-10 minutes.

**Okay...if you make the recipe with all the fat free stuff, it said the dish contained only 2g of fat. I used 2% percent milk and the real stuff cheeses. I don't know what that made the fat content after that.

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