Baked Grits Casserole

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 teaspoons butter melted
• 5 large egg whites 
• 6 tablespoons chives fresh finely chopped
• 4 cups milk 1% low-fat
• 4 ounces parmesan cheese shredded
• 1.3 cups quick-cooking grits uncooked
• 1 teaspoon salt divided
• 2 cups water 

Equipment

• bowl
• sauce pan
• oven
• whisk
• blender
• baking pan

Directions

1. Preheat oven to 35
2. Combine milk, 2 cups water, and 1/2 teaspoon salt in a medium saucepan over medium-high heat; bring to a boil.
3. Add grits, stirring with a whisk. Cover, reduce heat, and cook 8 minutes or until liquid is absorbed.
4. Remove from heat; stir in 1/4 teaspoon salt, cheese, and pepper. Cool 5 minutes.
5. Place remaining 1/4 teaspoon salt and egg whites in a large bowl. Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Gently fold grits mixture and chives into egg whites; spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
6. Brush evenly with butter.
7. Bake at 350 for 40 minutes or until browned.
8. Let stand 10 minutes before serving.