Grits and Cheese Casserole
1 cup stone buhr grits
3 cups water
1 tsp. Salt 2 tbsp. Butter or margarine
1/8 tsp. Black pepper 1 cup chopped onion
2 Tbsp. Wheat germ 1/8 tsp. Tabasco sauce
2 cups grated Cheddar cheese 3 egg whites
In large sauce pan, bring grits and water to boil. Turn heat down; cover and
simmer for 15 - 20 minutes until tender. In a small skillet, sauté onions in 1
tbsp. of the butter until translucent. Add onions and remaining ingredients
except the eggs and reserve about 3 tbsp. of the grated cheese for topping.
Beat the egg whites with a mixer or wire whisk until they form peaks. Fold into
the grits mixture. Pour into a buttered 2-quart casserole or 9 inch bake pan.
Sprinkle the top with cheese and wheat germ.
Bake in preheated 375 degree oven about 45 minutes until set and browned. If
browning too fast, cover lightly with aluminum foil.