Sunday, March 22, 2009

Grits Souffle

This Better Homes and Gardens 1983 cookbook features country cooking, but what country? haha
Perhaps Cholesterol Country?
Anyway, I was intrigued by this recipe under Main Dishes: Eggs and Cheese.
Grits Souffle
2 cups water
1 tsp. salt
1/8 tsp. garlic salt
Dash bottled hot pepper sauce
3/4 cup hominy grits
4 beaten egg yolks (get out the defibrillator)
1 cup milk
2 cups shredded cheddar cheese
4 stiff-beaten egg whites
In a saucepan, combine water, salt, garlic salt, and hot pepper sauce; bring to boiling. Gradually stir in grits. Cook and stir over low heat for 3-5 minutes or till water is absorbed. Remove from heat. In another saucepan combine egg yolks and milk; stir in shredded cheese. Cook and stir over low heat till cheese is melted and mixture is thickened. Remove from heat. Stir egg yolk mixture into grits mixture; fold into egg whites. Turn into an ungreased 1 1/2 quart or 2 quart souffle dish or casserole. Bake in a 325 oven for 60 - 70 minutes or till a knife inserted near center comes out clean. Serve immediately. Makes 6 servings.
How on earth was this one invented? Was someone eating grits, and thought - what would this taste like in souffle version? When you are enjoying a leisurely Sunday morning brunch today, think about adding this one. Anyone like too cook grits here?

No comments: