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Parmesan-Cheddar Grits Souffle

1/2 cup grits, uncooked
2-1/2 cups boiling water
1 teaspoon salt
4 eggs, separated

(Beat the egg whites until frothy and stiff, adding in 1/8 teaspoon cream of tartar, set this aside.)

2 Tablespoons butter
1/2 cup cheddar cheese, grated
1/2 cup parmesan cheese, grated

Turn oven to 400 degrees. Generously grease a 2 quart baking dish.

Boil the water to which you have added salt in a medium-size saucepan. Stir in the grits, turn heat to medium, continuing to stir periodically, for about 15 to 20 minutes. Remove grits from heat source and allow to cool slightly. Beat the butter and egg yolks into the semi-cooled grits, taking care that the grits are not cooking the egg yolks. Stir in the grated cheeses, reserving a couple of Tablespoons of each to sprinkle on top of the souffle just before baking. Carefully fold in the prepared egg whites. Turn this mixture into the greased baking dish, sprinkle the reserved cheeses on top. Bake 30 minutes until puffy and nicely-browned. Serve hot as a breakfast dish or with good old southern fried fish. Serves from 4 to 6 people.