Garlic Cheese Grits

by Chef Mark Williams for Brown-Forman Corporation

• 3 1/2 Cups Water
• 1/2 Tsp. Salt
• 1 cup Stone Ground Corn Grits
• 4 Tbl. ( 1/2 stick ) butter, diced
• 3 Large Eggs, Separated
• 1/3 Pound Grated Aged Trappist Cheese
• 1/2 cup Minced Fresh Garlic
• Cayenne Pepper to taste

1. Preheat oven to 375F.
2. Add salt to water and bring to a boil.
3. Slowly stir in grits with an egg whip.
4. Simmer, stirring frequently, until grits are soft, about 15 minutes. Add the butter and remove from burner.
5. Add cheese, garlic, seasonings, and yolks of eggs.
6. Allow to cool before adding stiffly beaten egg whites.
7. Lightly fold in egg whites, and pour mixture into buttered souffle dish.
8. Bake until golden brown and firm in the center, about 30 minutes.