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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Ingredients:
2 cup(s) milk |
2 1/2 cup(s) water |
1 1/2 teaspoon(s) salt |
1 cup(s) quick-cooking (not instant) grits |
5 tablespoon(s) unsalted butter, softened, divided use |
1/4 teaspoon(s) black pepper |
3 egg yolks, slightly beaten |
5 ounce(s) sharp cheddar cheese, grated, divided use |
9 egg whites |
1/4 teaspoon(s) cream of tartar |
Directions:
1. Heat oven to 450 degrees. Butter a 2-quart soufflé dish. Attach a buttered collar of folded wax paper or foil by tying with a string around the dish.
2. Bring milk, water and salt to a boil in a saucepan. Gradually add grits, stirring constantly. Cook 3 to 4 minutes, stirring, until mixture thickens. Remove from heat. Add 4 tablespoons of the butter, the pepper and slightly beaten egg yolks and stir. Stir in 4 ounce of the cheese. Place remaining tablespoon of butter on the surface; allow the butter to melt and spread over the surface to prevent skin from forming. (Soufflé may be done to this point up to 2 hours ahead.)
3. Beat egg whites until foamy in a clean, dry bowl. Add cream of tartar and continue beating until stiff. Stir about a quarter of the egg whites into grits mixture to lighten. Carefully fold in the remaining egg whites.
4. Pour mixture into prepared dish. Sprinkle with remaining 1 ounce cheese. Bake in middle of oven about 35 minutes, until puffed and lightly browned. Serve immediately.
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