Cornmeal Souffle

This is totally fantastic, but time consuming and needs to be timed well with the rest of your meal. It really wants to be the last thing to get put out. Spicer's recipe calls for grits, but I have yet to find grits in Ojai so I have substituted fine cornmeal. It's still good. Recipe from article in Food and Wine, December 2000.

5 cups water
1 cup whole milk (Organic Valley is my favorite)
3 Tbl unsalted butter
1.5 tsp kosher salt
1.5 cups stone ground grits or cornmeal
1.5 cups shredded sharp Cheddar cheese (5 oz)
5 large eggs separated

1. In a large saucepan, combine the water, milk, butter and salt and bring to a boil. Slowly whisk in grits or cornmeal and simmer over low heat, stirring frequently with a wooden spoon, until grits are thick. About an hour.

2. Transfer cooked grits to a large bowl and stir in cheese. Let cool slightly, then add the egg yolks one at a time, stirring with a wooden spoon after each one. (This is where you have the most fudge room with the timing).

3. Preheat over to 400 degrees. Butter a 2.5 qt class or Cormack souffle dish. In a large bowl, beat the egg whites until they hold firm peaks. Stir 1/3 of egg whites into grits to loosen them, then fold in the remaining whites.

4. Scrape mixture into prepared souffle dish and smooth the surface. Bake for about 30 minutes or until puffed and golden and center is moist but not runny. Serve at once.