Thursday, June 09, 2005

Grits and Sausage Casserole

Grits and Sausage Casserole (Adapted from CL)

1 teaspoon olive oil
8 ounces turkey breakfast sausage
1 1/2 cups milk
1 1/2 cups water
3/4 cup quick-cooking grits
3 ounces shredded sharp white cheddar cheese
3 tablespoons freshly minced parsley
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/8 teaspoon ground chipotle pepper
3 large egg whites

In a medium skillet, heat oil over medium-high heat. Add turkey, stirring to break into small pieces, and cook until browned. If there is a lot of grease left over, drain the turkey.

In a large saucepan, combine milk and water - bring to a boil. Gradually whisk in grits. Ccover, reduce heat, and cook about 7 minutes or until thick. Be sure to stir often.

When done, remove from heat and stir in cooked sausage, cheese, parsley, salt, garlic, and peppers.

In a large mixing bowl, beat egg whites at high until they reach stiff peaks. Slowly stir in 1/4 of the egg whites into the cooked grits mixture. Gently fold in the remaining egg whites - some white streaks left in the mixture is okay. Scoop into an 8" square baking dish, or a 1 1/2 quart casserole dish, lightly coated with nonstick spray.

Bake about 25-30 minutes - until the mixture is set in the center and is lightly browned.

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