Eggy Grits Soufflé
['1 cup whole milk', '1/2 cup stoneground grits', '4 large eggs, separated', '1/4 cup freshly grated Parmesan cheese', '2 dashes of Tabasco sauce', 'Salt and pepper', 'to taste']
1. Preheat the oven to 425°F. Lightly butter a 4-cup souffl´ dish.
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.
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.
4. Stir the Parmesan cheese, Tabasco sauce, salt, and pepper into the grits.
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.
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