Ingredients

Makes 4 servings

　　1 cup whole milk

　　1/2 cup stoneground grits

　　4 large eggs, separated

　　1/4 cup freshly grated Parmesan cheese

　　2 dashes of Tabasco sauce

　　Salt and pepper,to taste

　　

Step 1

1. Preheat the oven to 425°F. Lightly butter a 4-cup souffl´ dish.

　　

Step 2

2. Combine 1 1/2 cups water and the milk in a heavy saucepan and warm the mixture over medium-low heat. Slowly stir or whisk in the grits until smooth and thickened, about 15 minutes. Remove from heat.

　　

Step 3

3. Lightly beat the egg yolks in a bowl. Gradually stir some of the hot grits into the yolks to temper them. Then stir the tempered egg yolks into the grits. Set aside to cool slightly.

　　

Step 4

4. Stir the Parmesan cheese, Tabasco sauce, salt, and pepper into the grits.

　　

Step 5

5. Place egg whites in a bowl, add a pinch of salt, and beat with an electric mixer until the whites are stiff but not dry. Using a rubber spatula, fold the whites into the grits until just combined. Scrape the mixture into the souffl é dish and bake in the center of the oven until the soufflé rises and is lightly browned on top, about 30 minutes. Serve immediately.

　　

Nutrition Per Serving

Per serving: 200 calories

　　19g carbohydrates

　　12g protein

　　9g fat

　　220mg cholesterol

　　#### Nutritional analysis provided by Other