Blue Chile Grits 3 cups milk 1 garlic clove, minced 1 1/4 teaspoons salt, divided 1 cup quick-cooking grits 1/2 cup (4 ounces) crumbled blue cheese 1/3 cup butter or margarine, diced 1/2 cup whipping cream 2 large eggs, lightly beaten 2 egg whites, lightly beaten 1 (4 ounce) can whole green chiles, drained and chopped 2 tablespoons freshly shredded Parmesan cheese 2 teaspoons chopped fresh basil 1 teaspoon chopped fresh thyme 1/4 teaspoon pepper Bring milk, garlic, and 1 teaspoon salt to a boil in medium saucepan; gradually stir in grits. Cover, reduce heat, and simmer, stirring occasionally, for 10 minutes. Whisk in blue cheese and butter until melted. Whisk in remaining 1/4 teaspoon salt, whipping cream and remaining ingredients. Pour into a lightly greased 1 1/2 quart soufflé dish. Bake at 325 degrees F for one hour and 10 minutes (center may be slightly soft). Yields 6 servings. NOTE: Grits may be made ahead and chilled. Unmold onto a cutting board; cut into wedges and place on an ovenproof platter. Bake at 350 degrees for 30 minutes.