Baked Grits Casserole

• 4 cups 1% low-fat milk
• 2 cups water
• 1 teaspoon salt, divided
• 1 1/4 cups uncooked quick-cooking grits
• 1 cup (4 ounces) shredded Parmesan cheese
• 1/2 teaspoon freshly ground black pepper
• 5 large egg whites
• 6 tablespoons finely chopped fresh chives
• Cooking spray
• 2 teaspoons butter, melted

1. Preheat oven to 350u0b0.
2. Combine milk, 2 cups water, and 1/2 teaspoon salt in a medium saucepan over medium-high heat; bring to a boil. Add grits, stirring with a whisk. Cover, reduce heat, and cook 8 minutes or until liquid is absorbed. Remove from heat; stir in 1/4 teaspoon salt, cheese, and pepper. Cool 5 minutes.
3. 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. Brush evenly with butter. Bake at 350u0b0 for 40 minutes or until browned. Let stand 10 minutes before serving.

milk, water, salt, grits, parmesan cheese, freshly ground black pepper, egg whites, fresh chives, cooking spray, butter

Taken from www.myrecipes.com/recipe/baked-grits-casserole (may not work)