Cheddar Casserole

• 2 Tbsp. margarine
• 1/4 c. finely chopped onion
• 2 c. water
• 1/2 tsp. salt
• 1/2 c. quick grits
• 1/2 tsp. Worcestershire sauce
• dash of Tabasco
• black pepper to taste
• 1 3/4 c. grated sharp Cheddar cheese
• 3 Tbsp. soft butter
• 2 egg whites

1. In a small skillet, melt 2 tablespoons margarine over moderate heat.
2. When foam subsides, add the onion and cook 4 or 5 minutes until translucent but not brown.
3. Bring 2 cups water to boil in 1 quart pan.
4. Add salt and slowly pour in grits, without allowing water to stop boiling.
5. Boil 1 minute, stirring constantly.
6. Reduce heat to medium and cook 2 minutes.
7. Add the onions, Worcestershire and Tabasco, a little black pepper and 1 1/2 cups grated Cheddar combined with 3 tablespoons soft butter.

margarine, onion, water, salt, quick grits, worcestershire sauce, black pepper, cheddar cheese, butter, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=378591 (may not work)