From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Melt the butter in a medium saucepan over medium heat. Add the garlic. Saute until tender. Stir in the water, salt, pepper, dry mustard and turmeric. Bring to a boil. Stir in the grits gradually. Reduce the heat. Simmer for 15 to 20 minutes or until thickened, stirring occasionally. Remove from the heat. Stir in the egg yolks, Cheddar cheese and hot sauce.
Beat the egg whites and cream of tartar at high speed in a large mixing bowl until stiff peaks form. Fold 1/4 of the egg white mixture into the grits. Fold the grits into the remaining egg whites. Pour into a greased and floured 2-quart souffle dish. Sprinkle with paprika. Bake at 400 degrees for 45 minutes or until puffed and light brown.
SERVES: 6
- 2 Tablespoons butter or margarine
- 2 garlic cloves, minced
- 4 cups water
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dry mustard
- 1/4 teaspoon turmeric
- 1 cup uncooked regular grits
- 4 egg yolks
- 2 cups shredded sharp Cheddar cheese
- 1/8 teaspoon hot sauce
- 4 egg whites
- 1/4 teaspoon cream of tartar
- Paprika to taste
TO PREPARE:
Melt the butter in a medium saucepan over medium heat. Add the garlic. Saute until tender. Stir in the water, salt, pepper, dry mustard and turmeric. Bring to a boil. Stir in the grits gradually. Reduce the heat. Simmer for 15 to 20 minutes or until thickened, stirring occasionally. Remove from the heat. Stir in the egg yolks, Cheddar cheese and hot sauce.
Beat the egg whites and cream of tartar at high speed in a large mixing bowl until stiff peaks form. Fold 1/4 of the egg white mixture into the grits. Fold the grits into the remaining egg whites. Pour into a greased and floured 2-quart souffle dish. Sprinkle with paprika. Bake at 400 degrees for 45 minutes or until puffed and light brown.
SERVES: 6
