Grits Souffle With Caramelized Onions And Roasted Red Peppers

• 4 c. milk
• 1 c. quick-cooking grits
• 1/2 c. butter
• 1/2 tsp. salt
• 1/8 tsp. cayenne pepper
• 3 c. grated smoked Gouda or Cheddar cheese
• 3 eggs, well beaten
• caramelized onions (such as Vidalias or spring sweet)
• roasted red bell peppers (see note)

1. Preheat oven to 350u0b0.
2. Bring milk to a boil in large saucepan. Stir in grits.
3. Reduce heat and continue stirring until mixture thickens, 3 to 4 minutes.
4. Remove from heat.
5. Stir in butter, salt, cayenne and cheese.
6. Beat in eggs with a wire whisk.
7. Pour mixture into a well-buttered 21/2-quart casserole or souffle dish. Bake, uncovered, for 1 hour or until well puffed and golden brown.
8. At serving time, arrange caramelized onions and roasted peppers over hot grits.
9. Serve immediately.
10. Makes 6 servings.

milk, grits, butter, salt, cayenne pepper, gouda, eggs, caramelized onions, red bell peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776429 (may not work)