Tex Mex Grits Casserole
|Water||4 Cup (64 tbs)|
|Quick cooking grits||1 Cup (16 tbs) (Uncooked)|
|Eggs||3 , lightly beaten|
|Minced low fat low salt ham||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|No salt added pinto beans||1 Cup (16 tbs), drained|
|No salt added salsa||1 Cup (16 tbs), divided|
|Vegetable cooking spray||1|
|Minced fresh cilantro||2 Tablespoon|
|Shredded reduced fat monterey jack cheese||4 Ounce (1 Cup)|
Combine water and salt in a medium saucepan; bring to a boil.
Stir in grits; cover, reduce heat, and simmer 5 minutes or until grits are thickened, stirring often.
Gradually stir about one-fourth of hot grits mixture into eggs; add to remaining hot mixture, stirring constantly.
Stir in ham and green onions.
Position knife blade in food processor bowl; add beans and 1/4 cup salsa.
Process until smooth.
Spoon 1/3 cup grits mixture into each of 6 (10-ounce) ramekins or custard cups coated with cooking spray.
Spoon bean mixture evenly over grits; sprinkle with minced cilantro and pepper.
Spoon remaining 3/4 cup salsa evenly over servings; sprinkle cheese over salsa.
Spoon remaining grits mixture evenly over cheese.
Bake at 350° for 30 minutes or until browned.
Let stand 15 minutes before serving.