From Paulette Vickery's Recipe Collection

BB: CHEESE GRITS

vegetables

4 cup grits
4 quart boiling water
2 lb nonfat cheddar cheese grated
1 cup liquid butter buds
6 each egg beaters, beaten
1 tablespoon garlic powder
3 tablespoon tobasco sauce
2 can chopped green chilis drained

Cook grits in boiling water for 15-29 minutes. Add cheese, liquid butter buds, egg beaters, garlic powder, and tobasco sauce. Stir in chopped green chilis if desired. Pour into a large, 13-9 inch baking dish, sprayed with Pam. Bake at 375 degrees, 30-40 minutes, or until bubbly, and cheese is melted. Per serving: fat 0.1 G, cholesterol 2 MG, fiber 0 G, calories 67, 2 percent calories from fat, protein 7 G, carbohydrate 9 G, sodium 213 MG.

Yield: 16 servings




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