A good friend, Beth Garland Heatherly of Jackson TN shared this recipe with me and believe you me, it's a keeper. I'm serving with pork chops, and sauteed green beans with garlic. It's creamy and oh so mouthwatering. I've served it to people who didn't think they liked blue cheese, but this was part of their conversion to some of the finer tastes. Enjoy!
3 cups milk
1 garlic clove, minced
1-1/4 teaspoons salt divided
1 cup quick cooking grits
1/2 cup (4-ounces) crumbled Saga blue cheese
1/3 cup butter or margarine, cubed
1/2 cup whipping cream
2 large eggs, lightly beaten
2 egg whites, lightly beaten
1 (4-ounce) can whole green chilies, drained and chopped
2 tablespoons freshly shredded Parmesan cheese
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh thyme
1/4 teaspoon pepper
Bring milk garlic and 1 teaspoon salt to a boil in a medium saucepan; gradually stir in grits. Cover; reduce heat and simmer, stirring
occasionally, 10 minutes. Whisk in blue cheese and butter until melted. Whisk in remaining ¼ teaspoon salt, whipping cream, and remaining ingredients; pour into a lightly greased 1-1/2 quart soufflé' dish. Bake at 325 degrees for 1 hour and 10 minutes. (Center may be slightly soft.) Beth Heatherly, Jackson TN
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