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

Dice bacon; cook in a medium saucepan until crisp. Transfer bacon with
slotted spoon to paper towel; set aside.

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.

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.

Bake in 375 degree F oven 35 to 40 minutes or until puffed and center
is set. Sprinkle with reserved bacon and chives.

Serve warm.

Makes 4 servings

Nutrition facts per serving with egg substitute and fat-free milk: 220
cal., 2 g fat. Daily calcium value: 20% calcium