1 1/2 cups grits
1 1/2 pints water
1 1/2 pints milk
4 ounces unsalted butter
salt, to taste
8 ounces sharp cheddar cheese, grated
1/2 teaspoon tabasco sauce
6 eggs, separated
2 teaspoons sugar
Servings: 8
1. Combine the grits, water, milk, butter and salt in a heavy saucepan. Bring to a simmer and cook, stirring constantly, until thick, approximately 5-10 minutes.
2. Remove from the heat and stir in 6 ounces (180 grams) of the cheese and the Tabasco sauce.
3. Whisk the egg yolks together, then stir them into the grits mixture.
4. Whip the egg whites to soft peaks, add the sugar and whip to stiff peaks. Fold the egg whites into the grits mixture.
5. Pour the soufflé into a well buttered 2-quart casserole or soufflé dish. Top with the remaining 2 ounces (60 grams) of cheese. Bake at 350ºF (180ºC) until set and browned, approximately 30 minutes. Serve immediately.
1 1/2 pints water
1 1/2 pints milk
4 ounces unsalted butter
salt, to taste
8 ounces sharp cheddar cheese, grated
1/2 teaspoon tabasco sauce
6 eggs, separated
2 teaspoons sugar
Servings: 8
1. Combine the grits, water, milk, butter and salt in a heavy saucepan. Bring to a simmer and cook, stirring constantly, until thick, approximately 5-10 minutes.
2. Remove from the heat and stir in 6 ounces (180 grams) of the cheese and the Tabasco sauce.
3. Whisk the egg yolks together, then stir them into the grits mixture.
4. Whip the egg whites to soft peaks, add the sugar and whip to stiff peaks. Fold the egg whites into the grits mixture.
5. Pour the soufflé into a well buttered 2-quart casserole or soufflé dish. Top with the remaining 2 ounces (60 grams) of cheese. Bake at 350ºF (180ºC) until set and browned, approximately 30 minutes. Serve immediately.
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