Cheese Grits Souffle'

4 cups of water
1/2 tsp. of salt
1 cup of quick grits
1 1/2 cups of grated Monterey Jack Cheese
1/2 cup of butter cut into small pieces
2 cloves of garlic, minced
Tobasco sauce
3 eggs

Add water to saucepan with salt and bring to a boil.  Add the grits to boiling water and return to a boil then reduce heat and cook for 10 minutes, stirring occasionally.

Remove pan from heat.  Whisk in butter and then cheese, then garlic and a dash of Tobasco.  Stir until cheese is melted.

Meanwhile, in a large bowl lightly beat eggs.   Add 1/2 cup of grits mixture to the eggs and beat well.  This will "temper" the eggs so that they don't set up when you add them to the hot grits. Then add the remaining grits.

Pour into a buttered 2 quart casserole dish and bake in a preheated oven at 350 degrees for 45 minutes to one hour.


This is a great brunch dish.  I like to serve grits as a side dish when we have ham.  This has been a Christmas morning dish we have after we open gifts.
Again, this is one of those dishes that we even like left-over.  But there usually isn't much left over!

Enjoy!!!!