4 c. water
1 tsp. salt
1 c. uncooked quick ghrits
1/4 lb. butter (or Pam) to grease casserole
3/4 c. Cheddar cheese, grated
Fresh ground pepper
2 tbsp. Worcestershire sauce
1-2 cloves garlic, minced
1 can (8 oz.) can green chilies, diced
2 egg whites

Bring water and salt to boil. Add grits slowly and return to boil. Cook 2 1/2 minutes (stir continuously). While still hot stir in all but egg whites. Let cool. Beat egg whites until stiff and fold them into the grits mixture. Pour into 1 1/2 quart casserole or souffle dish. Bake at 350 degrees until puffed and slightly brown for 20 minutes. Serve with meat or chicken.