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?