COMMENT:
While basic boiled grits is perfect in its simplicity for breakfast, at bigger meals cheese grits are more likely to appear. Adding cheese is the first "company" thing done to grits when it's time to show off a little. Grits and garlic have an ancient affinity in the South. Cooks who wouldn't use garlic in any other form have been slipping a bit into cheese grits for years. Many cooks add a lot more garlic by roasting it first and often refer to it as their "secret ingredient." Cheese Grits Soufflé‚ is usually served as a brunch or luncheon dish and is very much like a sharply-flavored spoon bread.
INGREDIENTS:
- 1 1/2 cups shredded sharp Cheddar cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 cup stoned ground grits
- 2 cups water
- 2 cups milk
- 1/2 tsp salt
- 2 tbsps unsalted butter
- 1/2 tsp ground white pepper
- Dash of Worcestershire sauce
- 1 garlic clove, crushed
- Hot sauce to taste
- 4 eggs, separated
METHOD:
In a large sauce pot, heat water and milk over medium-high heat. Bring mixture to a rolling boil then add salt. Slowly stir in grits and reduce heat to simmer. Continue to cook grits approximately 20 minutes, stirring often, until done. The grits should be quite thick and creamy. Preheat oven to 350 degrees F. Remove grits from heat and stir in butter, pepper, Worcestershire sauce, garlic, hot sauce and cheeses. Allow cheese grits to cool slightly. Butter a deep 2-quart baking dish. In a small mixing bowl, beat egg yolks lightly with a fork. Pour beaten yolks into grits and stir until well incorporated. In a separate mixing bowl, whip egg whites until soft peaks form and fold into grits. Pour the batter into the buttered dish and bake until lightly browned and well-puffed, approximately 30 minutes. |
