|Chicken stock/Vegetable stock/low-sodium chicken broth||3 Cup (48 tbs)|
|Quick cooking hominy grits||1 Cup (16 tbs)|
|Unsalted butter/Margarine||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Black pepper||1⁄4 Teaspoon|
|Ground red cayenne pepper||1⁄8 Teaspoon (To Taste)|
|1% fat milk||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1 Preheat the oven to 325° F.
Lightly grease a shallow 1 1/2 or 2 quartbakingdish.
In a large saucepan, bring the stock to a boil over high heat.
Gradually add the grits, whisking until completely incorporated.
Lower the heatto moderate and cook, whisking occasionally, for 3 to 5 minutes or until tender and slightly thickened.
Remove from the heat and stir in the butter, garlic, salt, black pepper, and red pepper.
2 In a medium-size bowl, beat together the egg whites, egg, and milk.
Slowly add about a quarter of the hot grits to the eggs, whisking constantly.
Stir this mixture into the saucepan with the rest of the grits.
3 Pour the grits into the baking dish and bake, uncovered, for 20 minutes.
Remove from the oven and sprinkle with the cheese.
Bake 10 minutes more.