Ingredients
3 cups chicken stock1 cup quick-cooking grits1/2 cup Southwestern-style egg substitute5 ounces reduced-fat process cheese (Velveeta), cubed1/4 cup 2% milk2 tablespoons butter1-1/4 cups cubed fully cooked ham3 green onions, chopped1/4 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon pepper1/8 to 1/4 teaspoon crushed red pepper flakes3/4 cup shredded cheddar cheese
Preparation
Preheat oven to 350°. In a large saucepan, bring stock to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. In a small bowl, stir a small amount of hot grits into egg substitute; return all to pan, mixing well.
Add process cheese, milk and butter; stir until cheese is melted. Stir in ham, green onions and seasonings. Transfer to a greased 11x7-in. baking dish. Sprinkle with cheddar cheese.
Bake, uncovered, 35-40 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.
