Garlic-Cheese Grits Soufflé

Ingredients

• 2 tablespoons butter 
• 0.3 teaspoon cream of tartar 
• 0.3 teaspoon mustard dry
• 4 large eggs separated
• 2  garlic cloves minced
• 1 cup regular grits uncooked
• 0.3 teaspoon ground turmeric 
• 0.1 teaspoon hot sauce 
• 6 servings paprika 
• 0.5 teaspoon pepper 
• 0.8 teaspoon salt 
• 8 ounces sharp cheddar cheese shredded
• 4 cups water 

Equipment

• sauce pan
• oven
• blender

Directions

1. Melt butter in a medium saucepan over medium heat; add garlic, and saut until tender. Stir in 4 cups water and next 4 ingredients; bring to a boil. Gradually stir in grits. Reduce heat, and simmer, stirring occasionally, 15 to 20 minutes or until thickened.
2. Remove from heat; stir in egg yolks, cheese, and hot sauce.
3. Beat egg whites and cream of tartar at high speed with a mixer until stiff peaks form. Fold one-fourth of egg whites into grits. Fold grits into remaining egg whites.
4. Pour into a greased and floured 2-quart souffl dish; sprinkle with paprika.
5. Bake at 400 for 45 minutes or until puffed and lightly browned.