Cheese Grits Souffle

cheese grits, grits, souffle,

Cheese grits souffle from Bluegrass Winners. Mother and Mama Laura had this for Sunday dinner.

INGREDIENTS

1 cup Mt. Folly Farm Hickory King Grits or Bloody Butcher Grits
1 stick of butter
3 cups grated sharp cheddar cheese
4 egg yolks, slightly beaten
4 egg whites, stiffly beaten
¼ cup half and half
Dash of Worcestershire sauce
Salt and pepper to taste

INSTRUCTIONS

Cool grits until thick and smooth, according to basic grits directions. Stir in butter, 2 cups of cheese, egg yolks, half-and-half, Worcestershire sauce and seasoning. This can be done up to 1 hour ahead, but do not let mixture get cold. Just before baking, fold in egg whites. Spoon into a greased 2-quart casserole. Bake at 350 degrees for 30 minutes; sprinkle with remaining cheese and bake 15 minutes longer. Serves 8-10.