Yield: 6 servings
1/2 pound turkey breakfast sausage
1-1/2 cups 1% low-fat milk
1-1/2 cups water
3/4 cup quick-cooking grits
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
3 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
Dash of ground red pepper
3 egg whites
Vegetable cooking spray
2 cups 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).