Baked Cheese Grits w/ Mushroom Sauce
Makes 4 servings
2 cups evaporated skimmed milk
3/4 teaspoon salt
3 ounces fine hominy grits
4 1/2 ounces reduced-fat cheddar cheese
2 eggs, separated
2 teaspoons olive oil
2 tablespoons minced shallots
1 cup thinly sliced shiitake mushrooms
1 cup thinly sliced white mushrooms
1/2 teaspoon ground dried sage leaves
1/4 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
2 tablespoons minced fresh flat-leaf parsley
Preheat oven to 375oF. Adjust oven rack to divide oven in half. Spray 2-quart soufflé dish with nonstick cooking spray. To prepare grits, in large saucepan combine 1 cup of the milk, 1/2 teaspoon of the salt and 1 1/3 cups water; bring mixture to a boil. Gradually stir in grits; continuing to stir, cook 15 minutes, until thickened. Remove from heat; let stand 5 minutes. Add cheese to grits mixture; stir to combine. In medium bowl, stir 1/2 cup grits mixture into egg yolks, then stir yolk mixture into remaining grits mixture; set aside. In small bowl, with electric mixer, beat egg whites until stiff but not dry; gently fold beaten whites into grits mixture. Transfer grits mixture to prepared soufflé dish, smoothing top; bake 35 minutes, until mixture is lightly browned and puffy. Meanwhile, to prepare mushroom sauce, in large nonstick skillet, heat oil; add shallots. Cook over medium-high heat, stirring frequently, 2-3 minutes, until softened. Stir in shiitake and white mushrooms, sage and pepper; cook, stirring frequently, 5 minutes, until mushrooms are tender. Sprinkle mushroom mixture with flour; with wire whisk, blend until flour is dissolved. Continuing to blend with wire whisk, gradually add remaining 1 cup milk, remaining 1/4 teaspoon salt and 1/3 cup water; cook, stirring constantly, until mixture is slightly thickened. Stir in parsley.
Divide grits mixture evenly among 4 plates; top each portion with one-fourth of the mushroom sauce.
SERVING (1 1/2 CUPS GRITS, 1/4 CUP MUSHROOM SAUCE) PROVIDES: 1 Milk, 1/2 Fat, 1 Vegetable, 2 Proteins, 1 Bread, 10 Optional Calories.
PER SERVING: 348 Calories, 11 g Total Fat, 5 g Saturated Fat, 134 mg Cholesterol, 841 mg Sodium, 36 g Total Carbohydrate, 1 g Dietary Fiber, 26 g Protein, 675 mg Calcium.
Recipe from Weight Watchers New 365 Day Menu Cookbook