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.

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