Cheesy Grits Casserole

• 2 cups milk
• 2 cups water
• 1 cup quick grits
• Sea salt and freshly ground black pepper
• 1 1/2 cups (6 ounces) grated sharp Cheddar cheese
• 1 teaspoon hot sauce
• 3 or 4 grates of fresh nutmeg
• 6 large eggs, separated
• 1/2 cup (1 1/2 ounces) freshly grated Parmesan cheese

1. Preheat the oven to 425F.
2. Generously butter a 2-quart souffle dish and place in the freezer.
3. Bring the milk and water to a boil in a large saucepan.
4. Whisk the grits into the milk mixture in a slow, steady stream and bring the mixture back up to a low boil.
5. Reduce the heat to a simmer and cook and stir for 3 to 5 minutes, until the grits are just tender.
6. Season with salt and pepper to taste.
7. Remove from the heat and stir in the Cheddar cheese, hot sauce, and nutmeg.
8. Transfer the mixture to a large bowl and let cool slightly.
9. Whisk the egg yolks into the grits until fully combined.
10. Place the egg whites in a large bowl and beat with an electric mixer until soft peaks form, about 2 minutes.
11. Fold in one-third of the egg whites to lighten the mixture, then gently fold in the remaining whites.
12. Spoon the mixture into the prepared dish, spread evenly, and sprinkle with the Parmesan cheese.
13. Bake for about 25 minutes, until puffed and firm around the edges and still slightly soft in the center.
14. Remove from the oven and let sit for about 5 minutes before serving warm.

milk, water, quick grits, salt, cheddar cheese, hot sauce, nutmeg, eggs, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/cheesy-grits-casserole-383714 (may not work)