Puffy Grits

• 1 cup uncooked stone-ground grits
• 2 cups plus one tablespoon Parmigiano-Reggiano cheese, freshly grated
• 4 large eggs, separated
• 1 tablespoon unsalted butter
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

1. Place grits in a bowl; add enough water to cover grits by about 1 inch.
2. Skim off and discard any debris that floats to the top.
3. Drain; transfer grits to a Dutch oven.
4. Add 5 cups water.
5. Bring to a boil, reduce heat, and simmer, whisking very often, until grits are creamy and tender, about 1 hour and 10 minutes.
6. (If grits become dry and begin to stick before they are creamy, add more water, 2 tablespoons at a time, and continue to cook until grits are tender.)
7. Preheat oven to 400.
8. Lightly grease a 1 1/2-quart souffle dish.
9. Sprinkle sides and bottom with 1 tablespoon of Parmigiano-Reggiano cheese.
10. Remove grits from heat, and transfer to a large bowl.
11. Stir in egg yolks, 2 cups
12. Parmigiano-Reggiano cheese, and next 4 ingredients.
13. Beat egg whites at high speed with an electric mixer until soft peaks form.
14. Fold egg whites into grits mixture.
15. Pour into prepared souffle dish.
16. Bake at 400 for 50 to 55 minutes or until puffed and lightly browned.
17. Serve immediately.

stoneground grits, cheese, eggs, unsalted butter, mustard, salt, freshly ground black pepper

Taken from www.foodrepublic.com/recipes/puffy-grits-recipe/ (may not work)