Eggy Grits Soufflé

Preparation

1. Step 1

   1. Preheat the oven to 425°F. Lightly butter a 4-cup souffl´ dish.

   Step 2

   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.

   Step 3

   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.

   Step 4

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

   Step 5

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