Ham and Cheese Grits Casserole

3.50 cups nonfat milk
1- teaspoon salt
1 1/4- cups quick-cooking grits
4- ounce cooked ham, diced (3/4 cup)
3- ounce low-fat monterey jack cheese shredded, (3/4 cup)
2- tablespoons grated parmesan cheese
1- pickled jalapeno chile, minced
2- large eggs
3- large egg whites

1. Preheat oven to 325 degrees f. Grease shallow 2-quart casserole. In heavy 3-quart saucepan, heat 1 1/2 cups milk, 2 1/4 cups water, and salt to boiling over medium-high heat. Gradually stir in grits, beating constantly with wire whisk. Cover and simmer over low heat 5 minutes, stirring occasionally. Remove from heat, stir in ham, cheeses, and jalapeno. 2. In large bowl, with whisk, beat eggs, egg whites, and 2 cups milk. Gradually add grits to egg mixture (mixture will be lumpy). 3. Pour mixture into casserole. Bake, uncovered, 45 to 50 minutes, until top is set and edges are lightly golden. Remove from oven, let stand 10 minutes.