Shrimp and Grits Bake

Prep Time: 25 Minutes Start to Finish: 50 Minutes 6 servings

• 1 tablespoon olive oil
• 1 container (8 oz) refrigerated prechopped onion, celery and bell pepper mix
• 1¾ cups milk
• 1 cup chicken broth
• 1 cup uncooked quick-cooking grits
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 container (5.2 oz) Boursin cheese with garlic and herbs
• 1 lb uncooked medium shrimp, peeled, deveined and coarsely chopped
• 2 eggs, slightly beaten
• 1 tablespoon chopped fresh Italian (flat-leaf) parsley
• 2 teaspoons chopped fresh thyme leaves

1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.

2 In 10-inch skillet, heat oil over medium-high heat. Cook vegetable mix in oil 5 minutes, stirring occasionally, until tender.

3 In 4-quart saucepan, heat milk and broth to boiling. Gradually add grits and salt, stirring constantly with whisk. Cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in pepper and cheese. Stir in vegetable mixture, shrimp, eggs, parsley and thyme. Spoon mixture into baking dish.

4 Bake uncovered 25 minutes or until set.

1 Serving: Calories 350; Total Fat 18g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 0mg; Sodium 670mg; Total Carbohydrate 28g (Dietary Fiber 2g); Protein 19g Exchanges: 1½ Starch, ½ Vegetable, 1½ Very Lean Meat, ½ Medium-Fat Meat, 3 Fat Carbohydrate Choices: 1½

Festive Touch Make a meal your guests won’t soon forget by serving this elegant dish with Green Bean and Leek Casserole (see recipe).