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1
Preheat the oven to 350 degrees.
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2
Butter a 1-quart souffle dish or casserole and then sprinkle it with the bread crumbs to coat the bottom and sides.
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3
In a saucepan, bring the water, milk and salt to a gentle boil and stir in the grits.
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4
Return the mixture to a boil, stirring constantly.
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5
Reduce the heat and simmer, stirring often, until thick, 4 to 5 minutes.
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6
Remove from the heat and add 1/2 cup of the cheese, the 4 tablespoons butter, half-and-half, the pepper and garlic.
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7
In a bowl, lightly beat the egg yolks.
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8
Stir into the grits and stir until the cheese and butter are melted.
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9
Let cool for 10 minutes.
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10
In 1/2 cup boiling, salted water, blanch the turnip greens.
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11
Remove from the heat and drain.
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12
Squeeze dry.
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13
Mix the greens with the bacon grease and spread on the bottom of the prepared baking dish in an even layer.
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14
Sprinkle with the remaining cheese.
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15
In another bowl, beat the egg whites until stiff.
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16
Gently fold the egg whites into the grits mixture.
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17
Pour the mixture over the cheese and smooth the top with a spatula.
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18
Bake until puffed and browned, 40 to 45 minutes.
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19
Serve immediately.
