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Ingredients
- 6 cups water
- 1 teaspoon salt
- 2 tablespoons butter
- 3 large eggs separated
- 2 1/4 cups grated sharp cheddar cheese (about 8 ounces)
Method
- Put a rack in the middle of oven; preheat oven to 350°F. Butter a 2-quart souffe dish or baking dish.
- Bring water and salt to a boil in a large heavy saucepan over medium-high heat. Add grits in a thin stream, stirring constantly. Cover and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
- Remove grits from heat and beat in butter with a wooden spoon, then beat in yolks one at a time. Stir in 2 cups Cheddar and cayenne.
- Beat egg whites in a bowl with an electric mixer until they just hold stiff peaks. Stir one quarter of whites into grits to lighten them, then gently thoroughly fold in remaining whites.
- Pour grits into buttered dish and smooth top. Sprinkle with remaining 1/4 cup cheese.
- Cover with foil; bake for 30 minutes. Uncover; continue to bake until bubbles form around ediges, about 10 minutes more.
