Mexican Corn Grits Casserole

Name: Mexican Corn Grits Casserole Recipe
Yield: 5
Ingredients: 2 cups skim milk; 2 Tbsp margarine divided; 1/2 cup quick cooking grits; 1 whole egg; 1 can (11 oz) Mexicorn drained; 1/2 can (4 oz) chopped green chiles; 1/2 cup 2% milk shredded cheddar cheese; 1/2 tsp Kosher salt; 1/2 tsp black pepper; 1/4 cup shredded parmesan cheese

Number of Servings: 5

Ingredients

2 cups skim milk2 Tbsp margarine, divided1/2 cup quick cooking grits1 whole egg1 can (11 oz) Mexicorn, drained1/2 can (4 oz) chopped green chiles1/2 cup 2% milk shredded cheddar cheese1/2 tsp Kosher salt1/2 tsp black pepper1/4 cup shredded parmesan cheese

Directions

In a large saucepan, bring milk and 1 tbsp butter to a boil. Slowly stir in grits. Reduce heat, cook and stir for 5 minutes. In a smal bowl, whisk the egg. Stir a small amount of hot grits into egg and return to the pan, stirring constantly. Melt remaining butter and stir into grits. Add the corn, chiles, cheddar cheese, salt and pepper. Transfer to a greased 1 1/2 qt baking dish. Sprinkle with parmesan cheese. Bake uncovered at 350 F for 30-35 minutes or until a knife inserted in the center comes out clean. Yield: 5 servings.

Number of Servings: 5

Recipe submitted by SparkPeople user STEPHANIE.RAU.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 200.5
Total Fat: 8.2 g
Cholesterol: 52.3 mg
Sodium: 774.2 mg
Total Carbs: 20.1 g
Dietary Fiber: 1.4 g
Protein: 13.1 g

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