Grits Casserole With Pesto Butter Recipe

Name: Grits Casserole With Pesto Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pesto Butter:; 1/2 cup loosely packed fresh basil leaves; 1/4 cup loosely packed fresh parsley leaves; 2 tablespoons grated fresh Parmesan cheese; 2 tablespoons fat-free, less-sodium chicken broth; 1 large garlic clove, minced; 2 tablespoons butter, softened; Casserole:; 4 cups 1% low-fat milk; 1 cup fat-free, less-sodium chicken broth; 1/2 teaspoon salt; 1 1/4 cups uncooked quick-cooking grits; 1/2 cup (2 ounces) grated fresh Parmesan cheese; 1/2 teaspoon freshly ground black pepper; 4 large egg whites; Dash of cream of tartar; Cooking spray

Servings: persons

Pesto Butter:
1/2 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh parsley leaves
2 tablespoons grated fresh Parmesan cheese
2 tablespoons fat-free, less-sodium chicken broth
1 large garlic clove, minced
2 tablespoons butter, softened
Casserole:
4 cups 1% low-fat milk
1 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1 1/4 cups uncooked quick-cooking grits
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 teaspoon freshly ground black pepper
4 large egg whites
Dash of cream of tartar
Cooking spray

1
To prepare pesto butter, place first 5 ingredients in a food processor; process until finely chopped. Scrape down sides; add butter. Process until well combined. Cover and chill.
2
Preheat oven to 375u00b0.
3
To prepare casserole, combine milk, 1 cup broth, and salt in a large saucepan; bring to a boil. Gradually add grits, stirring constantly. Reduce heat to medium-low; simmer 5 minutes or until thick, stirring occasionally with a wooden spoon. Remove from heat; add 1/2 cup cheese and pepper, stirring until cheese melts. Cool slightly.
4
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until stiff peaks form. Gently stir one-fourth of egg white mixture into grits mixture; gently fold in remaining egg white mixture. Spoon into a 2-quart souffle dish coated with cooking spray. Bake at 375u00b0 for 40 minutes or until casserole has risen and begins to brown. Serve warm with pesto butter.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pesto Butter:, 1/2 cup loosely packed fresh basil leaves, 1/4 cup loosely packed fresh parsley leaves, 2 tablespoons grated fresh Parmesan cheese, and more.

Yes, Grits Casserole With Pesto Butter falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grits Casserole With Pesto Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions