Instructions: Cook sausage in a nonstick skillet over medium-high heat until browned, stirring to crumble. Drain and set aside.

Combine milk and water in a saucepan; bring to a boil over medium-high heat. Stir in grits; cover, reduce heat, and simmer 7 minutes or until thickened, stirring frequently. Combine grits mixture, sausage, cheese, parsley, salt, garlic, and peppers in a large bowl; set aside.

Beat egg whites (at room temperature) at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 1-1/2-quart casserole coated with cooking spray. Bake at 375 degrees for 25 minutes or until set and lightly browned.

Place a medium nonstick skillet over medium-high heat until hot. Add bell pepper, and saute 4 minutes or until tender; serve warm with grits.

Yield:6 servings (serving size: 1 cup grits and 1/3 cup bell pepper).

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