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Prep Time: 21 Minutes Cook Time: 20 Minutes |
Ready In: 41 Minutes Servings: 12 |
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This airy grits casserole stands tall as it finishes baking. Plan to bring it straight from the oven to the table. Ingredients:
1 cup milk |
1 cup water |
1 teaspoon salt |
1 cup uncooked quick-cooking grits |
1/3 cup unsalted butter |
1/4 teaspoon ground white pepper |
4 large egg yolks |
1 1/2 cups (6 oz.) shredded monterey jack cheese |
8 large egg whites |
1/4 teaspoon cream of tartar |
Directions:
1. Combine first 3 ingredients in a large saucepan. Bring to a boil; stir in grits. Reduce heat, and simmer 3 minutes or until thickened, stirring often. Remove from heat; add butter and pepper, stirring until butter melts. Stir in egg yolks, 1 at a time, and cheese.
2. Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold one-third of beaten egg whites into grits; carefully fold in remaining egg whites. Pour into a lightly greased 13 x 9 baking dish. Bake at 425° for 20 minutes or until puffed and browned. Serve immediately.
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