|Grits||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|Prune syrup||1⁄4 Cup (4 tbs)|
|White grape syrup||1⁄2 Cup (8 tbs)|
|Egg substitute||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese/Any other cheese||6 Tablespoon|
|Evaporated skim milk||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||2 Tablespoon|
Preheat a small nonstick skillet over high heat to 400°, about 4 minutes.
Add the dry grits, and when they begin to brown around the edges, stir and cook 1 minute more.
Stir again and remove from the heat the grits will continue to brown slightly.
Bring the water and salt to a rolling boil in a 2-quart saucepan over high heat.
Stir in the grits, reduce the heat, and simmer for 15 to 20 minutes, stirring occasionally to be sure the grits do not stick to the bottom of the pan.
If the grits seem to be too thick, add up to 1 cup additional water.
Preheat the oven to 350°.
Add the prune and grape syrups to the cooked grits and mix well.
Add the eggs, 4 tablespoons of the Parmesan cheese, and the milk, and mix until thoroughly blended.
Add the flour and baking powder, and blend in.
Spray a 9 X 9 X 2-inch baking pan with vegetable-oil spray, and pour the grits into it.
Sprinkle the remaining cheese over the top and bake for 20 minutes or until a knife inserted comes out clean.