Ingredients:

2 Tbls. butter or margarine
2 garlic cloves, minced
4 C water
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. tumeric
1/4 tsp. dry mustard
1 C uncooked regular grits
4 egg yolks
2 C shredded sharp Cheddar cheese
1/8 tsp. hot sauce
4 egg whites
1/4 tsp. cream of tartar
Paprika to taste


Directions:

Melt butter in a medium saucepan over medium heat. Add the garlic. Saute until tender. Stir in the water, salt, pepper, dry mustard and tumeric. Bring to a boil. Stir in the grits gradually. Reduce the heat. Simmer for 15 to 20 minutes or until thickened, stirring occasionally. Remove from the heat. Stir in the egg yolks, Cheddar cheese and hot sauce.

Beat the egg whites and cream of tartar at high speed in a large mixing bowl until stiff (not dry) peaks form. Fold 1/4 of the egg white mixture into the grits. Fold the grits into the remaining egg whites. Pour into a greased and floured 2-quart souffle dish. Sprinkle with paprika. Bake at 400 degrees for 45 minutes or until puffed and light brown.

I turned to ebay several weeks ago to find the "perfect" souffle dish and once obtained, I've become somewhat obsessed with souffles. They really are fun to make and relatively easy, even for an only recently trained, just-learning-to-cook-French-food neophyte such as myself! My lessons at the Academy here are beginning to pay off - I hope!