Title: Grits-And-Sausage Casserole
Categories: Meats
Yield: 6 Servings

1/2 lb Turkey breakfast sausage
1 1/2 c 1% low-fat milk
1 1/2 c Water
3/4 c Quick-cooking grits
3/4 c Shredded reduced-fat sharp
-cheddar cheese, (3 ounces)
3 tb Minced fresh parsley
1/4 ts Salt
1/4 ts Garlic powder
1/8 ts Black pepper
1 ds Ground red pepper
3 Egg whites
Vegetable cooking spray
2 c Red bell pepper strips

Cook sausage in a nonstick 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 room temperature) at high speed of a mixer until stiff
peaks form. Gently stir one-fourth of 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 at 375 degrees for 25 minutes or until set
and lightly browned.

Place a medium nonstick skillet over medium-high 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 MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.