Cheese Grits Souffle

• 2 cups water
• 12 cup quick-cooking grits
• 4 tablespoons butter
• 34 cup sharp cheddar cheese, grated
• 14 teaspoon salt
• 2 large eggs
• 13 cup low-fat milk
• 14 cup fresh parmesan cheese, grated
• 1 pinch paprika (optional)

1. Preheat oven to 350 degrees.
2. Grease 8" by 8" (2-quart) glass or ceramic baking dish or six (6-ounce) ramekins.
3. In 2-quart saucepan, heat water to boiling on medium-high heat.
4. Reduce heat to low.
5. With wire whisk, gradually stir in grits.
6. Continue whisking to eliminate any lumps.
7. Cover and cook 10 to 15 minutes or until water is absorbed and grits are creamy.
8. Transfer to large mixing bowl.
9. Stir in butter, Cheddar cheese, and 1/4 teaspoon salt until combined.
10. In separate small bowl, whisk eggs and milk until combined, then whisk into grits.
11. Pour mixture into prepared pan or ramekins.
12. Sprinkle with Parmesan cheese and paprika.
13. Bake, uncovered 45 to 60 minutes in baking dish (30 minutes in ramekins) or until top is golden and toothpick inserted in center comes out clean.
14. Makes 6 side dish servings.

water, grits, butter, cheddar cheese, salt, eggs, lowfat milk, parmesan cheese, paprika

Taken from www.food.com/recipe/cheese-grits-souffle-412646 (may not work)