Ingredients Weight Measure
Butter 4 oz. 8 Tbsp.
Leeks, white part only, thinly sliced 12 oz. 3 cups
Virginia baked ham, 1/4" dice 8 oz. 2 cups
Salt 1/4 oz. 4 tsp.
Water 3 qts.
Grits 1 lb. 3 cups
TABASCO® brand Original Red Sauce 4 oz. 1/2 cup
Cheddar cheese, grated 4 oz. 1 cup
Monterey Jack cheese, grated 4 oz. 1 cup
Egg whites 16 oz. 3 cups
Vegetable oil 2-1/2 oz. 14 tsp.


  1. Melt butter in a skillet and sauté leeks until tender, about 15 minutes. Add ham and sauté until leeks are golden; remove from heat.
  2. In large saucepan, heat salted water to a boil. Slowly stir in grits. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Uncover pan, raise heat to medium-high and cook, stirring until excess water is gone. Remove pan from heat and cool 30 minutes.
  3. Stir in the leeks mixture, TABASCO® Sauce, and 2 cups each cheddar and Monterey Jack cheeses. Whip the egg whites until stiff peaks form and stir a large spoonful into the grits. Fold in the remaining whites.
  4. Use one teaspoon vegetable oil to coat a 16 oz. (2-cup) soufflé dish. Scoop 2 cups batter into dish and bake at 400°F for 30 to 35 minutes. Serve immediately.

Yield: 1 serving