Tarpon Springs Feta Grits Soufflé

This combination of grits and feta cheese is stunning, a dish intended to be served as a main course, with maybe some sliced dried garlic sausage, a few marinated cucumbers, corn sticks, and a good chilled spicy white wine.

Makes 4 to 6 servings

INGREDIENTS:

• 4 cups water
• 1 teaspoon salt
• 1 cup quick-cooking grits
• 3 cups whole milk
• 6 tablespoons (3⁄4 stick) butter, at room temperature
• 4 large eggs, beaten
• 1 cup finely crumbled Greek or Romanian feta cheese
• 1 tablespoon Worcestershire sauce
• Freshly ground black pepper to taste
• Mild paprika to taste

INSTRUCTIONS:

1. In a large saucepan, combine the water and salt and bring to a boil.
2. Gradually add the grits, reduce the heat to low, and stir until the grits are thick and creamy, 5 to 10 minutes.
3. Add 2 cups of the milk, stir well, return the mixture to a boil, and continue cooking 5 minutes longer, stirring.
4. Add the remaining 1 cup of milk, the butter, eggs, feta cheese, Worcestershire, and pepper, and stir steadily until the butter and cheese are well incorporated.
5. Scrape the mixture into a buttered 2-quart soufflé dish or casserole, cover with plastic wrap, and chill overnight.
6. Preheat the oven to 350°F, sprinkle the top of the mixture with paprika, and bake until golden, about 45 minutes.
7. Serve hot.