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Egg Grits Souffle

I got this recipe from a recent edition of Parade Magazine. I changed it up just a little bit to suit my tastes.  This makes a wonderful breakfast souffle or high-protein meal for any time of day.

Ingredients:

• 1 cup reduced fat milk
• 1/2 cup stone ground grits
• 1 1/2 cups water
• 5 eggs, separated
• 1/4 cup grated parmesan cheese
• 1/4 cup grated swiss cheese
• seasoned salt (I prefer garlic salt)
• ground pepper
• dash of hot sauce (Tabasco sauce)

Preheat oven to 425-degrees

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Combine water, milk in saucepan over medium low heat.  Slowly stir in grits as liquid warms.  Continue to cook over medium-low heat for 15 minutes until mixture thickens, then set aside.

Beat or whisk the egg yolks in a bowl.  Gradually stir in some of the grit mixture to temper them, then slowly add yolk mixture to grits.

Add in cheese and seasonings to grits/yolk mixture.

In a separate bowl, beat the egg whites until stiff. Then gently fold into grit mixture. 

Pour into a souffle dish and bake in center of oven for 30 minutes.  

If you don’t have  a souffle dish, I used a bread pan, well greased.

Yummy!!