Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Le Ann Rimes' Southern Style Grits Bake
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- #35698
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 slice thick-cut bacon
1/2 cup finely chopped onion
2 1/2 cups fat-free or 1% milk
2/3 cup quick cooking grits
1/2 teaspoon salt
1/4 cup egg substitute
OR
3 eggs, beaten
2 tablespoons pure maple syrup
2 tablespoons chopped chives or green onion tops
directions
Dice bacon; cook in a medium saucepan until crisp. Transfer bacon with slotted spoon to paper towel; set aside.
Cook onion in drippings over medium heat in saucepan 4 minutes, stirring occasionally. Add milk, grits and salt; bring to a boil, stirring frequently. Simmer 2 to 3 minutes or until think, stirring constantly.
Remove from heat; stir in syrup. Place egg substitute in a medium bowl. Gradually stir small amount of grits mixture into eggs; then stir the egg mixture back into remaining grits mixture. Pour into 1-quart souffle or round baking dish sprayed with cooking spray.
Bake in 375 degrees F oven for 35 to 40 minutes or until puffed and center is set. Sprinkle with reserved bacon and chives.
Serve warm.
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nutrition data
217 calories, 3 grams fat, 37 grams carbohydrates, 10 grams protein per serving. This recipe is low in fat.
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