(From “Fresh Tastes from A Well-Seasoned Kitchen” by Lee Clayton Roper)
Butter, for greasing the soufflé dish
1 cup quick 5-minute grits
2 cups milk (whole or 2%)
2 cups water
1 teaspoon chopped garlic
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
1/4 teaspoon hot sauce
1 teaspoon Worcestershire sauce
2 1/2 cups shredded sharp Cheddar cheese
4 egg yolks
6 egg whites
Preheat oven to 350 degrees.
Butter a deep 2-quart soufflé dish or 2 1/2-quart round baking dish. Create a collar for the soufflé dish using foil (see step-by-step directions). Place prepared dish in a deep roasting pan with 2-inch high sides.
Prepare grits according to package instructions using the grits, milk and water. When fully cooked, stir in the garlic, salt, pepper, hot sauce, Worcestershire sauce and cheese. Set aside for 5 minutes to slightly cool.
Beat egg yolks with a fork and stir them into the cooked and cooled grits. Whisk or beat the egg whites with an electric mixer until soft peaks form and fold into the grits mixture. Pour batter into the prepared dish and put in the oven. Pour hot water to depth of 1-inch around soufflé dish in roasting pan.
Bake 30 minutes or until well puffed and just starting to brown. Reduce temperature to 275 degrees. Bake 20 to 30 minutes or until it is firm to touch in the middle (not very jiggly) and golden brown on the top. Serve immediately.
High Altitude: The main key at higher altitudes is not overbeating the egg whites. Bring the egg whites to room temperature, and beat just until you have soft, sort of droopy peaks (not stiffly beaten). Also, gently fold the whites into the base mixture, and don’t overwork it – even if you have a few white streaks, that’s OK.