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Mexican Grits Souffle

Source of Recipe

"Southern Living", March 1979


List of Ingredients

1 cup uncooked grits
4 cups boiling water
1 tsp. salt
2 cups (1/2 lb.) shredded sharp Cheddar Cheese
1/2 cup chopped onion
1 clove garlic, crushed
2 tblsp. melted butter or margarine
1/3 cup finely chopped jalapeno peppers
4 eggs, separated


Recipe

Stir grits into boiling water; add salt. Cook 10 to 20 minutes, stirring frequently, until grits are thickened; remove from heat. Add cheese, stirring until melted. Saute' onion and garlic in butter; add to grits. Stir in peppers. Add a small amount of hot grits to egg yolks, stirring well. Add egg yolk mixture to grits, mixing well. Beat egg whites until stiff; fold into grits. Spoon mixture into a greased 2-qt. casserole. Bake at 350 deg. for 45-50 minutes.

Yield: 6 to 8 servings