Cheesy Grits Souffle

I came across this recipe in my June 2007 Cuisine at Home magazine. I've never made a souffle before and thought this sounded great. Grits, smoked cheddar and corn, who wouldn't love it? Flavor wise it was very good, but it really tasted like a light and airy omelet, it was very eggy. I think I was hoping that it would be more like corn bread or at least a cornbread-frittata combo. It turned out great and looked pretty, but...It might be a good brunch item to serve your friends, they will be impressed with the work that goes into it.
The recipe calls for beating the egg whites to medium peaks, which means beating them until they droop from the beaters, yet hold their shape and don't slide off.

Cheesy Grits Souffle

2 1/2 cups water
1/2 cup yellow corn grits
1 cup heavy cream
1 cup frozen corn kernels
3/4 cup smoked Cheddar, grated
1/2 cup Parmesan, grated
1/3 cup scallions, chopped
2 egg yolks (reserve whites)
1 tsp. kosher salt
1/8 tsp. cayenne
3 egg whites

Preheat oven to 400, coat a 2-qt. baking dish with nonstick spray. Bring water to a boil in a large saucepan. Add grits in a steady stream, whisking constantly; reduce heat to low. Simmer, stirring often, until grits are thick and creamy, 15-20 minutes.
Off heat, stir in cream, corn, cheeses, scallions, yolks, salt and cayenne. Transfer to a large bowl and cool to room temperature, stirring often to prevent a "skin" from forming.
Beat the whites in a bowl to medium peaks. Blend 1/3 of the whites into the grits, then gently fold in the remaining whites. Pour the batter into the prepared baking dish and bake for 45 minutes, or until a toothpick in the center comes out clean. Serve immediately.