2 C milk
3/4 C chicken broth
1 C uncoocked quick-cooking grits
1/4 t salt
1/2 C shredded parmesan cheese
2 T butter, cubed
3 oz. cream cheese
2 large egg whites
1 lb. peeled and deveined shrimp, coarsely chopped
Tabasco sauce (optional)
Preheat oven to 375° F. In a saucepan, combine milk and broth and bring to a boil. Lower heat, and gradually add grits and salt to pan, whisking constantly. Continue whisking for 5 minutes, or until mixture thickens. Remove from heat and stir in parmesan, butter and cream cheese. When mixture is combined, fold in shrimp.
Spoon mixture into a greased 11×7 baking dish and bake for 25 minutes or until set. Serve with Tabasco if desired.
Can substitute polenta for grits.