Yield: 6 servings
|4 tablespoons||Unsalted butter|
|1||Clove garlic, crushed|
|1 cup||Sharp Cheddar cheese/shred.|
|3 eaches||Egg yolks, lightly beaten|
|9 eaches||Egg whites|
|¼ teaspoon||Cream of tartar|
Preheat oven to 350 degrees. Butter 2-quart souffle dish. Set aside.
Combine milk, water and salt in saucepan. Bring almost to a boil.
Add grits, stirring. Reduce heat. Simmer about 5 minutes or until mixture thickens. Remove from heat. Add 4 tablespoons butter, pepper, garlic, cayenne pepper and cheese. Mix well, until butter has melted. Add beaten egg yolks and mix well. Set aside.
beat egg whites until stiff. Beat in cream of tartar. Add ⅓ of the egg whites to batter. Fold in gently. Add remaining egg whites.
Fold until well-combined. Pour batter into souffle dish. Place dish on top of cookie sheet on middle shelf of oven. Bake 30-40 minutes or until mixture has puffed. Serves 6.
Nutritional analysis per serving: 273 calories, 18 gm fat, 182 mg cholesterol, 1,017 mg sodium, 60 percent of calories from fat.
Source: COOKING IN THE NEW SOUTH by Anne Bryn : The St Petersburg Times....⅖/20/95 Submitted By MARLON BAGLEY On 05-06-95