We tested these soufflés in individual custard cups. If you prefer, spoon the mixture into a 1-quart casserole coated with cooking spray, and bake 30 minutes or until puffed and golden.
1/4 cup dry breadcrumbs
2 cups water
1 tablespoon light butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup uncooked quick-cooking grits
1/2 cup (2 ounces) preshredded reduced-fat Cheddar cheese
2 large egg whites
How to Make It
Preheat oven to 400°.
Coat 5 (6-ounce) custard cups with cooking spray. Dust cups with breadcrumbs; set aside.
Bring water and next 3 ingredients to a boil; stir in grits. Reduce heat, and simmer 5 minutes, stirring often. Remove from heat. Stir in cheese. Transfer to a bowl; let stand 5 minutes or until mixture has cooled slightly.
Beat egg whites with a mixer at high speed until stiff peaks form; fold egg whites into grits mixture. Spoon into prepared custard cups (cups will be full).
Bake at 400° for 20 minutes or until puffed and golden. Serve immediately.