Cheese Grits Souffle
|Quick cooking grits||1⁄4 Cup (4 tbs), uncooked|
|Eggs||2 , separated|
|Evaporated skimmed milk||2⁄3 Cup (10.67 tbs)|
|Shredded reduced fat cheddar cheese||2 Ounce, divided (1/2 Cup)|
|Ground white pepper||1⁄4 Teaspoon|
Cook grits according to package directions, omitting salt and fat.
Remove from heat, and let cool slightly.
Lightly beat egg yolks in a large bowl.
Add grits, milk, 1/4 cup cheese, salt, and pepper; stir well.
Beat 6 egg whites at high speed of an electric mixer until stiffpeaks form.
Fold one-third of egg whites into grits mixture; fold in remaining egg whites.
Pour into a 2-quart souffle dish coated with cooking spray.
Sprinkle with remaining 1/4 cup cheese.
Bake at 375° for 25 to 30 minutes or until puffed and golden.