Puffy Cheese Grits

• 1 cup milk
• 1 cup water
• 1 teaspoon salt
• 1 cup uncooked quick-cooking grits
• 1/3 cup unsalted butter
• 1/4 teaspoon ground white pepper
• 4 large egg yolks
• 1 1/2 cups (6 oz.) shredded Monterey Jack cheese
• 8 large egg whites
• 1/4 teaspoon cream of tartar

1. Combine first 3 ingredients in a large saucepan. Bring to a boil; stir in grits. Reduce heat, and simmer 3 minutes or until thickened, stirring often. Remove from heat; add butter and pepper, stirring until butter melts. Stir in egg yolks, 1 at a time, and cheese.
2. Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold one-third of beaten egg whites into grits; carefully fold in remaining egg whites. Pour into a lightly greased 13" x 9" baking dish. Bake at 425u0b0 for 20 minutes or until puffed and browned. Serve immediately.

milk, water, salt, grits, unsalted butter, ground white pepper, egg yolks, shredded monterey jack cheese, egg whites, cream of tartar

Taken from www.myrecipes.com/recipe/puffy-cheese-grits (may not work)