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Cheesy Grits Souffle
By Sara Foster Adapted from Sara Foster's Southern Kitchen
Prep Time: 00:00
Cook Time: 00:25
2 cups half and half
2 cups water
1 cup quick grits
sea salt and freshly ground pepper to taste
1 1/2 cups grated sharp cheddar cheese or a combination of sharp and smoked cheddar
1 teaspoon hot sauce
3 or 4 grates of fresh nutmeg
6 large eggs, separated
1/2 cup freshly grated parmesan cheese
1Preheat oven to 425 degrees. Generously butter a 2 quart souffle dish.
2Bring the half and half and water to a boil in a large saucepan. Whisk the grits into the milk mixture in a slow, steady stream and bring back up to a low boil. Reduce the heat to a simmer and cook and stir for 3 to 5 minutes or until the grits are just tender. Season with salt and pepper.
3Remove from the heat and stir in the cheese, hot sauce and nutmeg. Transfer the mixture to a large bowl and let cool slightly.
4Whisk the egg yolks into the grits until fully combined. Place the egg whites in a large bowl and beat with an electric mixer until soft peaks form. Fold in one-third of the egg whites to lighten the mixture, then gently fold in the remaining whites.
5Spoon the mixture into the prepared dish, spread evenly and sprinkle with the Parmesan cheese. Bake for 25 minutes, or until puffed and firm around the edges and still slightly soft in the center. Remove from the oven and let sit for about 5 minutes before serving.
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