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Le Ann Rimes' Southern-Style Grits Bake


  • 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


  1. Dice bacon; cook in a medium saucepan until crisp. Transfer bacon with slotted spoon to paper towel; set aside.
  2. 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.
  3. 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 soufflé or round baking dish sprayed with cooking spray.
  4. Bake at 375 degrees F for 35 to 40 minutes or until puffed and center is set.
  5. Sprinkle with reserved bacon and chives.
  6. Serve warm.

Makes 4 servings

Nutrition facts per serving with egg substitute and fat-free milk: 220 cal., 2 g fat. Daily calcium value: 40% calcium

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