Cheese Grits Soufflé With Mushroom Gravy

• 2 tablespoons butter
• 2 teaspoons minced garlic
• 1 teaspoon table salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups uncooked stone-ground grits
• 2 cups (8 oz.) shredded Gruyere cheese
• 6 large eggs, separated
• 1/4 teaspoon cream of tartar
• Vegetable cooking spray

1. Preheat oven to 400u0b0. Melt butter in a large saucepan over medium heat; add garlic, and saute 1 minute. Stir in salt, pepper, and 6 cups water. Increase heat to medium-high, and bring to a boil. Gradually whisk in grits. Reduce heat to low, and simmer, whisking often, 15 minutes or until thickened. Remove from heat; add cheese, and whisk until melted.
2. Whisk egg yolks until thick and pale. Gradually whisk about 1 cup of hot grits mixture into yolks; whisk yolk mixture into remaining hot grits mixture.
3. Beat egg whites and cream of tartar in a large bowl at high speed with an electric mixer until stiff peaks form. Fold one-fourth of egg whites into grits mixture. Fold grits mixture into remaining egg whites, and pour into a greased (with cooking spray) and floured 3-qt. baking dish.
4. Bake at 400u0b0 for 40 to 45 minutes or until puffed and golden brown. Serve immediately with Mushroom Gravy.

butter, garlic, salt, freshly ground black pepper, stoneground grits, gruyuere cheese, eggs, cream of tartar, vegetable cooking spray

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