Eggy Grits Soufflé

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   1. Preheat the oven to 425u00b0F. Lightly butter a 4-cup souffl dish.

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   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.

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   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.

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

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   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 e dish and bake in the center of the oven until the souffle rises and is lightly browned on top, about 30 minutes. Serve immediately.

* Per serving · 4 servings · Values may vary.