Hominy Grits Souffle
|Uncooked hominy grits||4 Ounce (Enriched)|
|Boiling water||3 Cup (48 tbs)|
|Margarine||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Seeded canned jalapeno peppers||1⁄3 Cup (5.33 tbs), diced|
|Grated sharp cheddar cheese||4 Ounce|
|Eggs||4 , separated|
|Worcestershire sauce||1 Teaspoon|
|Hot sauce||1 Dash|
Preheat oven to 350°F.
In saucepan stir grits into boiling salted water; cook, stirring until soft.
Melt margarine in small skillet; add onion and garlic and saute until soft.
In bowl combine cooked grits, onion mixture, and peppers; add cheese, egg yolks, Worcestershire and hot sauces.
In separate bowl beat egg whites until stiff; gradually fold into grits mixture.
Transfer to 2-quart casserole and bake 30 to 35 minutes or until a thin-bladed knife, when inserted in center, comes out clean.