Spoonbread Soufflé

• 6 cups water
• 1 1/2 cups quick-cooking grits, uncooked
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup (2 ounces) shredded sharp Cheddar cheese
• 1/3 cup heavy whipping cream
• 2 large eggs, separated
• 2 egg whites

1. Bring water to a boil in a large saucepan. Gradually stir in grits, garlic, salt, and nutmeg; return to a boil. Cover, reduce heat, and cook 10 minutes or until grits are thickened. Stir in cheese and whipping cream. Remove from heat.
2. Beat egg yolks. Gradually stir about 1 cup of hot grits into yolks; add to remaining hot grits, stirring constantly. Let cool 5 minutes.
3. Beat 4 egg whites at high speed of an electric mixer until stiff peaks form. Fold beaten egg whites into grits. Pour mixture into an ungreased 2 1/2-quart souffle dish. Bake at 400u0b0 for 30 to 40 minutes or until puffed and golden. Serve immediately.

water, quickcooking grits, garlic, salt, freshly grated nutmeg, cheddar cheese, heavy whipping cream, eggs, egg whites

Taken from www.myrecipes.com/recipe/spoonbread-souffl (may not work)