Preheat the oven to 425°F. Lightly butter a 4-cup souffl´ dish.
Combine 1 1/2 cups water and the milkin a heavy saucepan and warmthe mixture over medium-lowheat. Slowly stir or whisk inthe grits until smooth andthickened, about 15 minutes.
Remove from heat.
Lightly beat the egg yolksin a bowl. Gradually stir someof the hot grits into the yolksto temper them. Then stir thetempered egg yolks into thegrits. Set aside to cool slightly.
Stir the Parmesan cheese,Tabasco sauce, salt, and pepperinto the grits.
Place egg whites in a bowl,add a pinch of salt, and beatwith an electric mixer until thewhites are stiff but not dry. Usinga rubber spatula, fold thewhites into the grits until justcombined. Scrape the mixtureinto the souffl é dish and bakein the center of the oven untilthe soufflé rises and is lightlybrowned on top, about 30minutes.
Serve immediately.
Per serving: 200 calories,19g carbohydrates, 12g protein, 9g fat,220mg cholesterol
