Grits Souffle Roll
| Yield: | 8 Servings |
| Categories: | Vegetarian |
| 1/2 | c | Milk |
| 1/2 | c | Sour cream |
| 1/4 | c | Quick-cooking grits; uncooked |
| 1/2 | c | Shredded Monterey jack cheese |
| 1/2 | ts | Hot sauce |
| 3 | lg | Eggs; separated |
| 3 | Egg whites | |
| Tomato roses; for garnish | ||
| SPINACH MUSHROOM FILLING | ||
| 1 | pk | (10 oz.) frozen chopped spinach |
| 2 | tb | Butter or margarine |
| 2 | c | Diced fresh mushrooms |
| 1/2 | c | Finely chopped onion |
| 2 | Cloves garlic; minced | |
| 1/3 | c | Sour cream |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Pepper |
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