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Categories:
butter basil parsley Parmesan cheese chicken broth garlic butter milk chicken broth salt grits Parmesan cheese freshly ground black pepper egg whites cream of tartar cooking spray
Viewed: 11 - Published at: 6 years agoIngredients
- Pesto Butter:
- 1/2 cup loosely packed fresh basil leaves
- 1/4 cup loosely packed fresh parsley leaves
- 2 tablespoons grated fresh Parmesan cheese
- 2 tablespoons fat-free, less-sodium chicken broth
- 1 large garlic clove, minced
- 2 tablespoons butter, softened
- Casserole:
- 4 cups 1% low-fat milk
- 1 cup fat-free, less-sodium chicken broth
- 1/2 teaspoon salt
- 1 1/4 cups uncooked quick-cooking grits
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 4 large egg whites
- Dash of cream of tartar
- Cooking spray
Method
- To prepare pesto butter, place first 5 ingredients in a food processor; process until finely chopped. Scrape down sides; add butter. Process until well combined. Cover and chill.
- Preheat oven to 375°.
- To prepare casserole, combine milk, 1 cup broth, and salt in a large saucepan; bring to a boil. Gradually add grits, stirring constantly. Reduce heat to medium-low; simmer 5 minutes or until thick, stirring occasionally with a wooden spoon. Remove from heat; add 1/2 cup cheese and pepper, stirring until cheese melts. Cool slightly.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until stiff peaks form. Gently stir one-fourth of egg white mixture into grits mixture; gently fold in remaining egg white mixture. Spoon into a 2-quart souffle dish coated with cooking spray. Bake at 375° for 40 minutes or until casserole has risen and begins to brown. Serve warm with pesto butter.
