Preparation:
Preheat the oven to 375 degrees. Saute the onion and bell pepper in a nonstick pan until browned. Set aside. In a large saucepan, heat the milk to scalding; add the water and the grits and cook until thick, stirring constantly.
Add the baking powder, butter, and sugar; mix well. Beat the egg yolks and add to grits. Add the cheese and hot pepper sauce. Whip the egg whites until they form soft peaks; fold in. Pour the souffl‚‚ into a 1and1/2-quart, nonstick casserole or souffle dish. Bake for 30 minutes. Serve hot.
6 servings/Serving size: 2/3 cup |
