Ingredients: 2 cups 2% reduced-fat milk 3/4 cup fat-free, less-sodium chicken broth 1 cup uncooked quick-cooking grits 1/4 teaspoon salt 1/2 cup (2 ounces) shredded Parmesan cheese 2 tablespoons butter 1 (3-ounce) package 1/3-less-fat cream cheese 3 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh chives 1 tablespoon fresh lemon juice 2 large egg whites 1 pound peeled and deveined medium shrimp, coarsely chopped Cooking spray Hot pepper sauce (optional) Directions: 1. Preheat oven to 375°. 2. Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into an 11 x 7’“inch baking dish coated with cooking spray. Bake at 375° for 25 minutes or until set. Serve with hot pepper sauce, if desired. Serves 6.
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