 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 pound lean boneless top sirloin steak |
vegetable cooking spray |
2 cloves garlic, minced |
1/4 teaspoon salt |
1/2 cup julienne-sliced green pepper |
1/2 cup julienne-sliced sweet red pepper |
1 medium onion, cut into thin wedges |
1 (6-ounce) can no-salt-added tomato paste |
1 1/2 teaspoons dried basil |
2 cups water |
2/3 cup quick-cooking grits, uncooked |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
2 egg whites |
1/4 cup grated parmesan cheese |
Directions:
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. 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. 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. 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 350° for 35 minutes or until puffed and golden. Let stand 10 minutes before serving.
|
|