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Sides | |
| �1 Cup Quick Cooking Grits (not instant) � 4 Cups water � 1 1/2 tsp salt � 7-8 oz Herb Garlic Cheese (found in specialty cheese section) � 2 cloves garlic, minced � 1 stick butter, room temperature � 2 whole eggs � 2 egg whites � 1/4 cup milk � 1 tsp fresh ground black pepper � 1 tsp Cayenne pepper (or more to taste) | |
| Bring the 4 cups of salted water to a boil. Once water is rapidly boiling, slowly stir in the 1 cup of grits and turn down to medium and cover. Cook for 12-14 minutes, stirring once or twice during this stage until thickened. Remove from heat. Soften butter either by leaving at room temperature or heat in microwave for 15 seconds on high. (do not melt butter.) Set cheese out of refrigerator before cooking grits. Cut cheese into 1 inch cubes. Cut butter into 1 inch thick pieces. Warm milk either by leaving at room temperature while grits are cooking or heat in microwave on high for 15 seconds. While grits are cooking, beat egg whites to stiff and set aside. Once grits are cooked, turn off heat. Temper eggs by placing a small amount of hot grits into bowl with eggs and stir. Add small amount of grits and stir several times. Add tempered eggs to cooked grits and stir. Add softened butter to grits and stir well. Add cheese to grits and stir well. Add milk last to grits mixture and stir making sure cheese and butter is well blended before adding milk. Add black pepper, Cayenne pepper and additional salt if needed. Stir well. Add beaten egg whites to grit mixture at one to two heaping spoon full at a time and gently fold in being careful not to deflate the egg whites. Continue folding egg whites into grit mixture until well incorporated. Pour mixture into large (7 to 8 inch) souffl� dish that has been coated with non-stick spray and cook at 350 degrees for 1 hour. Grits will be done when souffle is set. Mixture will still be a little soft to the touch. If you over-bake the mixture will dry out. | |
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