Nothing says southern cooking like grits. Throw in some succulent shrimp and you’ve got a feast. I made this casserole and took it to work for lunch a few days that week. I have to say it doesn’t heat up in the microwave at work so well. If you decide to do this with your leftovers I would add some milk or chicken broth. But it’s a fine line between moist and mushy. So, this one may be best for a meal where most, if not all of it, will be eaten at one sitting. (Oh, and it’s another new favorite from the Cooking Light 2009 cookbook.)Ingredients:
2 cups 2% milk
¾ cup chicken broth
1 cup uncooked, quick-cooking grits
¼ tsp salt
½ cup grated parmesan cheese
2 Tbls. Butter
3 oz - 1/3 less fat cream cheese
3 Tbls. chopped fresh flat leaf parsley
1 Tbls. fresh lemon juice
2 large egg whites, lightly beaten
1 lb. peeled and deveined medium shrimp, coarsely chopped
Cooking spray
Hot pepper sauce (optional)
Directions:
Preheat oven to 375.
Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to the pan, stirring constantly with a whisk.
Cook 5 minutes, or until thick, stirring constantly. Remove from heat. Stir in Parmesan cheese, butter, and cream cheese. Stir in parsley and next 4 ingredients.
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.
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