Grits Casserole with Pesto Butter

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter softened
• 1 Dash cream of tartar 
• 4 large egg whites 
• 1 cup less-sodium chicken broth fat-free
• 2 tablespoons less-sodium chicken broth fat-free
• 0.5 cup basil leaves fresh loosely packed
• 0.3 cup parsley leaves fresh loosely packed
• 1 large garlic clove minced
• 4 cups milk 1% low-fat
• 2 ounces parmesan cheese fresh grated
• 2 tablespoons parmesan cheese fresh grated
• 1.3 cups quick-cooking grits uncooked
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• sauce pan
• oven
• blender
• wooden spoon

Directions

1. 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.
2. Preheat oven to 37
3. 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.
4. Remove from heat; add 1/2 cup cheese and pepper, stirring until cheese melts. Cool slightly.
5. Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
6. 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 souffl dish coated with cooking spray.
7. Bake at 375 for 40 minutes or until casserole has risen and begins to brown.
8. Serve warm with pesto butter.