Roasted Garlic & Cheese Grits Souffle

Ingredients

• 0.5 tsp butter softened
• 2 Tbsp butter 
• 3  egg whites 
• 2  egg yolks 
• 28 oz chicken broth fat-free reduced-sodium canned
• 1 head garlic 
• 0.3 tsp ground pepper red (cayenne)
• 0.5 tsp olive oil 
• 1 Tbsp parmesan cheese grated kraft
• 1 cup quick-cooking grits 
• 6 oz velveetaâ cut into 1/2-inch cubes
• 6 oz velveetaâ cut into 1/2-inch cubes

Equipment

• sauce pan
• oven
• blender
• aluminum foil

Directions

1. Heat oven to 350F.
2. Cut 1/4 inch off top of garlic head, leaving papery skins intact.
3. Place on sheet of foil; drizzle with oil. Wrap in foil.
4. Bake 30 min. Meanwhile, brush 1/2 tsp. butter onto bottom and side of 2-qt. souffle dish; sprinkle with Parmesan until evenly coated.
5. Bring broth to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly; cover. Simmer on low heat 5 min., stirring occasionally.
6. Remove from heat.
7. Slip roasted garlic from skins; mash to a paste.
8. Add to grits with VELVEETA, 2 Tbsp. butter and red pepper; stir until VELVEETA is melted.
9. Add yolks; mix well. Beat egg whites with mixer on medium speed until foamy; beat on high speed just until stiff peaks form. Gently stir into grits mixture; spoon into prepared dish.
10. Bake 40 to 45 min. or until top is golden brown and center is set.
11. Serve immediately.