GRITS AND CHEDDAR SOUFFLÉ

1 1/2 Cups Grits
3 Cups Chicken Stock
3 Cups Whole Milk
2 ounces Unsalted Butter
1 teaspoon Hot Sauce
8 ounces Sharp Cheddar Cheese Grated
6 Eggs, Separated
2 teaspoons Sugar

 

1. Preheat oven to 350 degrees.

2. Combine the grits, chicken stock, milk, and butter in a heavy saucepan. Bring to a simmer and cook, stirring occasionally, until thick about 5 to 10 minutes.

3. Remove from heat and stir in the hot sauce and 6 ounces of the cheese.

4. Whisk the egg yolks together and in a steady stream slowly add them to the hot grits mixture. Pour egg and grit mixture into a large mixing bowl.

5. In a separate bowl or using your Kitchen- Aid stand mixer, whip the egg whites until soft peaks form, add the sugar and whip until firm peaks form. Fold egg whites into grit mixture until no white is visible and a uniform color is present.

6. Pour the soufflé into 6 individual soufflé dishes or one large 2 quart soufflé or round casserole that has been well buttered. Top dish(es) with remaining cheese. Bake at 350 degrees until just set and browned, approximately 25-30 minutes. Serve immediately.