Grits Casserole With Pesto Butter

• 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

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 375u0b0.
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. Remove from heat; add 1/2 cup cheese and pepper, stirring until cheese melts. Cool slightly.
4. 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 375u0b0 for 40 minutes or until casserole has risen and begins to brown. Serve warm with pesto butter.

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

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