In large sauce pan, bring grits and water to boil. Turn heat down; cover and simmer for 15 - 20 minutes until tender. In a small skillet, sauté onions in 1 tbsp. of the butter until translucent. Add onions and remaining ingredients except the eggs and reserve about 3 tbsp. of the grated cheese for topping.

Beat the egg whites with a mixer or wire whisk until they form peaks. Fold into the grits mixture. Pour into a buttered 2-quart casserole or 9 inch bake pan. Sprinkle the top with cheese and wheat germ.

Bake in preheated 375 degree oven about 45 minutes until set and browned. If browning too fast, cover lightly with aluminum foil.