1 3/4 c. milk
1/4 tsp. pepper
1/4 c. butter
1 1/2 tsp. baking powder
3/4 c. quick cooking grits (not instant)
3 lg. eggs, separated
1 1/2 c. shredded cheddar cheese
1 sm. garlic clove, crushed

Heat oven to 375 degrees. In heavy 2-quart saucepan bring milk to a boil over medium heat. Reduce heat to low; stir in grits and pepper; cook about 5 minutes, stirring constantly until very thick. Remove pan from heat; stir in butter, egg yolks, baking powder, cheese and garlic until well blended. With electric mixer, beat egg whites until stiff peaks form when beaters are lifted. Gently fold egg whites into grits mixture. Pour into well greased 1-quart souffle or baking dish. Bake 20 minutes or until browned and puffy. Serves 6.

Spoon bread may be made with regular grits. Cook grits about 20 minutes in milk over low heat; cover while cooking and stir occasionally.