Ingredients
2cupswater
2cupswhole milk,or 2% milk
1tspkosher salt
1cupgrits
4tbspunsalted butter
2cupsgrated cheddar cheese
⅛tspcayenne pepper
⅛tspblack pepper
½cupthinly sliced scallions,or chives, optional
3large eggs
½cupsour cream
Preparation
Adjust the oven rack to the middle position. Preheat the oven to 350 degrees F.
In a medium saucepan, bring the water and milk to a boil. Add the salt, then gradually whisk in the grits (this keeps them from clumping).
Cook over medium heat for about 20 minutes, whisking frequently, until creamy and thickened.
Remove from heat. Add the butter, cheese, cayenne, black pepper, and scallions or chives, if using.
Switch to a spatula and stir until the butter and cheese are melted. Cover to keep warm and set aside.
Separate the egg yolks from the egg whites. Put the whites in a large, grease-free bowl. In a separate, medium bowl, stir the egg yolks and sour cream until combined.
With electric beaters or the largest whisk available, beat the egg whites until they are fluffy and pillowy-soft, like clouds. They should mostly hold their shape but not be completely stiff.
Working quickly, stir the sour cream and yolk mixture into the grits with a large spatula.
Push the egg whites to the side of the bowl, and dump the hot grits mixture on the emptier side. Still using the spatula, fold the egg whites into the grits until there are no (or only a few) streaks of egg white.
Scrape the mixture into the baking dish. Bake for 35 to 45 minutes until the top is puffy and golden-brown.
Let sit 5 minutes before serving. Leftovers will keep, covered and refrigerated, for up to 4 days.
