And Bee-Dubya, I don't give a flying...squirrel...if you don't like instant grits!

I posted this to (hats off!) the MOAB, but it is appropriate here. Try it before you dis it -- I got the recipe from Colonial Williamsburg in 1976.

Grits Souffle
(Quantities and temperatures are US, so adjust accordingly)

2 cups milk
1/2 cup instant grits
1 teaspoon salt
1/2 teaspoon baking powder
2 Tablespoons melted butter
1/2 teaspoon sugar
3 eggs, seperated

Preheat the oven to 375 degrees F. Grease a 1 1/2 quart casserole or souffle dish (I use butter).

Scald the milk; add grits and cook until thick, stirring constantly. Add salt, baking powder, butter and sugar; mix well. Beat egg yolks and add to grits.

Whip egg whites until they hold soft peaks and fold into grits mixture. Pour into prepared dish.

Bake at 375 degrees F. for 30 minutes and serve hot. Will serve 6, but more likely 4, or if you really like it as we do, 2.

HINT: Before adding egg white, mix in 1/2 cup grated sharp cheddar cheese and a dash of tabasco sauce. (I realized this morning that some finely dices mild green chiles would work well with the cheese and tabasco sauce. I also used Tiger Sauce this morning because I didn't have any tabasco and it worked very well.)