Grillade Casserole

1. 1

   Trim fat from steak; slice steak in half lengthwise. Slice halves into 1/4-inch-wide strips. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add meat, and cook 3 minutes or until browned on all sides, stirring often. Add garlic, and saute 30 seconds. Transfer meat mixture to a bowl; sprinkle with salt, and set aside.

2. 2

   Coat skillet with cooking spray, and place over medium-high heat until hot. Add peppers and onion; saute 5 minutes or until crisp-tender. Add tomato paste, basil, and meat mixture; stir well. Transfer to an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.

3. 3

   Bring water to a boil in a saucepan. Add grits; cover, reduce heat, and simmer 5 minutes or until thickened, stirring often. Remove from heat; stir in mozzarella.

4. 4

   Beat egg whites at high speed of an electric mixer until stiff peaks form. Stir one-fourth of beaten egg whites into grits mixture. Fold remaining egg whites into grits mixture. Spread grits mixture over meat mixture; sprinkle with Parmesan cheese. Bake at 350u00b0 for 35 minutes or until puffed and golden. Let stand 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.