Sensational Centennial Souffle(Grits Souffle)

• 1 c. stone ground grits or quick grits (not instant)
• 2 c. water
• 2 c. milk
• 1 tsp. salt
• 3 Tbsp. unsalted butter
• 1 garlic clove (put through press)
• 1/2 tsp. ground white pepper
• dash of Tabasco sauce or to taste
• dash of Worcestershire sauce or to taste
• 1 3/4 c. sharp Cheddar cheese
• 3 large eggs, separated

1. Preheat oven to 350u0b0.
2. Butter 2-quart casserole or souffle dish.
3. Bring water and milk to a boil in a medium saucepan.
4. Add salt.
5. Slowly dribble in grits, stirring constantly.
6. Reduce to simmer, stirring frequently, until mixture thickens.
7. Add butter and all ingredients except eggs.
8. Cover and remove from heat. Separate eggs.
9. Beat egg yolks lightly and add to mixture.
10. Beat whites until peaks form.
11. Beat approximately 1/3 of egg whites into mixture and fold in remaining 2/3.
12. Pour entire mixture into prepared dish and cook about 30 minutes until lightly brown on top.

stone ground grits, water, milk, salt, unsalted butter, garlic, ground white pepper, tabasco sauce, worcestershire sauce, cheddar cheese, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953915 (may not work)