Ingredients
- 1 cup uncooked grits
- 4 cups boiling water
- 1 tsp. salt
- 2 cups (1/2 lb.) shredded sharp Cheddar Cheese
- 1/2 cup chopped onion
- 1 clove garlic, crushed
- 2 tblsp. melted butter or margarine
- 1/3 cup finely chopped jalapeno peppers
- 4 eggs, separated
Directions
Stir grits into boiling water; add salt. Cook 10 to 20 minutes, stirring frequently, until grits are thickened; remove from heat. Add cheese, stirring until melted. Saute' onion and garlic in butter; add to grits. Stir in peppers. Add a small amount of hot grits to egg yolks, stirring well. Add egg yolk mixture to grits, mixing well. Beat egg whites until stiff; fold into grits. Spoon mixture into a greased 2-qt. casserole. Bake at 350 deg. for 45-50 minutes.
Yield: 6 to 8 servings
Print this recipe
Submitted 6/13/05.
Source: "Southern Living", March 1979
Submitted By: Teresa
literary_lizard@yahoo.com
Mexican Grits Souffle