Grillade Casserole

• 1 pound lean boneless top sirloin steak
• Vegetable cooking spray
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/2 cup julienne-sliced green pepper
• 1/2 cup julienne-sliced sweet red pepper
• 1 medium onion, cut into thin wedges
• 1 (6-ounce) can no-salt-added tomato paste
• 1 1/2 teaspoons dried basil
• 2 cups water
• 2/3 cup quick-cooking grits, uncooked
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 2 egg whites
• 1/4 cup grated Parmesan cheese

1. Trim fat from steak; slice steak in half lengthwise. Slice halves into 1/4-inch-wide strips. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add meat, and cook 3 minutes or until browned on all sides, stirring often. Add garlic, and saute 30 seconds. Transfer meat mixture to a bowl; sprinkle with salt, and set aside.
2. Coat skillet with cooking spray, and place over medium-high heat until hot. Add peppers and onion; saute 5 minutes or until crisp-tender. Add tomato paste, basil, and meat mixture; stir well. Transfer to an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
3. Bring water to a boil in a saucepan. Add grits; cover, reduce heat, and simmer 5 minutes or until thickened, stirring often. Remove from heat; stir in mozzarella.
4. Beat egg whites at high speed of an electric mixer until stiff peaks form. Stir one-fourth of beaten egg whites into grits mixture. Fold remaining egg whites into grits mixture. Spread grits mixture over meat mixture; sprinkle with Parmesan cheese. Bake at 350u0b0 for 35 minutes or until puffed and golden. Let stand 10 minutes before serving.

lean, vegetable cooking spray, garlic, salt, green pepper, sweet red pepper, onion, salt, basil, water, quickcooking grits, mozzarella cheese, egg whites, parmesan cheese

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