Recipe - Grits-And-Sausage Casserole

One half pound Turkey breakfast sausage
1 One half cup 1% lowfat milk
1 One half cup Water
Three fourths cup Quickcooking grits
Three fourths cup Shredded reducedfat sharp
cheddar cheese, (3 ounces)
3 tablespoon Minced fresh parsley
One fourth teaspoon Salt
One fourth teaspoon Garlic powder
1/8 teaspoon Black pepper
1 ds Ground red pepper
3 Egg whites
Vegetable cooking spray
2 cup Red bell pepper strips

Cook sausage in a nonstick skillet over mediumhigh heat until browned,
stirring to crumble. Drain and set aside.

Combine milk and water in a saucepan; bring to a boil over mediumhigh
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 room temperature) at high speed of a mixer until stiff
peaks form. Gently stir onefourth of egg whites into grits mixture; gently
fold in remaining egg whites. Spoon mixture into a 11/2quart casserole
coated with cooking spray. Bake at 375 degrees for 25 minutes or until set
and lightly browned.

Place a medium nonstick skillet over mediumhigh heat until hot. Add bell
pepper, and saute 4 minutes or until tender; serve warm with grits. Yield:
6 servings (serving size: 1 cup grits and 1/3 cup bell pepper).

Per serving: 312 Calories; 17g Fat (52% calories from fat); 14g Protein;
22g Carbohydrate; 31mg Cholesterol; 490mg Sodium

Recipe by: Cooking Light, April 1995, page 96

Posted to MCRecipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.