Virginia Grits Souffle

Recipe Ingredients

8 tablespoons	120ml	Butter
3 cups	711ml	Thinly-sliced leeks, white part only
2 cups	474ml	Virginia baked ham in 1/4" dice
4 teaspoons	20ml	Salt
3		Water
1 lb	454g / 16oz	Grits
1/2 cup	118ml	Tabasco brand Pepper Sauce
1 cup	146g / 5.1oz	Grated Cheddar cheese
1 cup	237ml	Grated Monterey jack
3 cups	594g / 20oz	Egg whites
14 teaspoons	70ml	Vegetable oil

Recipe Instructions

Melt butter in a skillet and saute leeks until tender, about 15 minutes. Add ham and saute until leeks are golden; remove from heat.

In large saucepan heat salted water to a boil. Slowly stir in grits. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Uncover pan, raise heat to medium-high, and cook, stirring until excess water is gone. Remove pan from heat and cool 30 minutes.

Stir in the leeks mixture, Tabasco brand Pepper Sauce, and two cups each of cheddar and Monterey jack cheeses. Whip the egg whites until stiff peaks form and stir a large spoonful into the grits. Fold in the remaining whites.

Use one teaspoon vegetable oil to coat a 16-ounce (2 cup) souffle dish. Scoop two cups of batter into dish and bake at 400 degrees for 30 to 35 minutes. Serve immediately.

This recipe yields 14 servings.

Source:
Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/

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