• 2-1/2 cups skim milk
• 2 cups chicken stock
• 1 cup quick cooking grits, not instant
• 2 tsp. unsalted butter
• 2 eggs, lightly beaten

Preheat oven to 375°F. Combine 2 cups milk and stock in a heavy saucepan over medium heat. Bring to a boil. Slowly add grits, whisking constantly. Reduce heat to low and simmer 4 minutes, stirring constantly. Remove from heat and beat in butter and remaining milk. Season with salt to taste. Add eggs and mix thoroughly. Transfer to a buttered 2 quart casserole dish. Bake 45-50 minutes or until golden.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 178, fat 3.7g, 19% calories from fat, cholesterol 68mg, protein 9.3g, carbohydrates 26.1g, fiber 0.4g, sugar 5.3g, sodium 330mg, diet points 4.3.

Dietary Exchanges: Milk: 0.4, Vegetable: 0.0, Fruit: 0.0, Bread: 1.3, Lean meat: 0.5, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

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