MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Carolina Grits Souffle
 Categories: Southern, Corn, Eggs Pudding, Casseroles
      Yield: 4 Servings

      2 c  Chicken stock
      1 c  Water
      1 c  Half and half
      2 ts Salt
      1 c  White grits-stone ground
      5    Egg; separated
  1 1/2 c  Sharp cheddar cheese, white
    Or yellow; grated
      1 tb Garlic; minced
      4 tb Unsalted butter
           Salt and black pepper
           Tabasco sauce
    1/2 c  Scallions; slice

  Butter a 2-quart casserole or souffle dish. In a 3-quart, heavy-
  bottomed saucepan, bring the stock, water half and half and salt
  to a boil. Stir in the grits, reduce the heat to medium, and cook,
  stirring often, until thick, smooth and creamy (the consistency of
  polenta). Beat the egg yolks, temper with a spoonful of hot
  grits, and then stir egg yolks into grits. Stir in the cheese,
  garlic and butter, and season with salt, pepper and Tabasco to
  taste.  Cool at room temperature. An hour before serving, preheat
  oven to 375 F.  In a stainless steel bowl, beat the egg whites
  until they form stiff peaks. Gently fold the egg whites and
  scallions into the cool grits mixture and spoon into the buttered
  souffle' dish. Bake 30-40 minutes, until grits are set. (If the
  surface seems to be browning too much, cover with foil until set.)
  Serve immediately.

  Recipe By: Not Afraid of Flavor-Magnolia Grill Cookbook-Durham NC

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