Grits Souffles with Tomato Coulis

• 1 cup grits, plus extra for dusting
• 3 cups low-fat milk
• 2 tsp. baking powder
• 13 lb. steamed asparagus, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup shredded aged Gouda cheese
• 3 large egg whites plus 1 large egg
• 2 tsp. garlic oil
• 1 small onion, chopped (about 1 cup)
• 1 15-oz. can diced Italian-style tomatoes
• 1/4 tsp. crushed red pepper

1. To make Souffles: Preheat oven to 375F.
2. Coat 6 8-oz.
3. ramekins with cooking spray, and dust with grits.
4. Bring grits, milk and baking powder to a boil in pot.
5. Reduce heat to medium and cook 8 minutes, whisking constantly.
6. Cool 5 minutes, then stir in asparagus, cheeses and whole egg.
7. Beat egg whites with electric mixer until stiff peaks form.
8. Fold into grits mixture.
9. Season with salt and pepper.
10. Divide among prepared ramekins.
11. Bake 25 minutes, or until puffed and golden.
12. To make Tomato Coulis: Heat oil in pot over medium heat.
13. Add onion, and saute 6 minutes, or until soft.
14. Add tomatoes and crushed red pepper, and simmer 12 minutes.
15. Season with salt and pepper.
16. Puree in blender until smooth.
17. Unmold souffles and serve with Tomato Coulis and asparagus spears for garnish, if desired.

grits, lowfat milk, baking powder, steamed asparagus, cheddar cheese, shredded aged gouda cheese, egg whites, garlic oil, onion, italianstyle tomatoes, red pepper

Taken from www.vegetariantimes.com/recipe/grits-souffl-233-s-with-tomato-coulis/ (may not work)