COMMENT:
While Basic Boiled Grits are perfect in their simplicity for breakfast,
at bigger meals Cheese Grits are more likely to appear. Adding cheese
is the first "company" thing we do 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
slip in 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 spoonbread.
INGREDIENTS:
- 1 recipe Basic Boiled Grits, made with half water and half milk
- 1 large clove garlic, crushed through a garlic press
- 1/2 teaspoon ground white pepper
- Dash of Tabasco sauce, or to taste
- Dash of Worcestershire sauce, or to taste
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 cups shredded sharp Cheddar cheese
- 4 large eggs, separated
METHOD:
Prepare the grits. When they are fully cooked, stir in the garlic,
pepper, sauces and cheeses. Let cool slightly. Preheat the oven
to 350 degrees F. Butter a deep 2-quart baking dish. Beat the egg
yolks lightly with a fork and stir them into the grits. Whip the
egg whites until soft peaks form and fold them into the grits. Pour
the batter into the prepared baking dish and bake until lightly
browned and well puffed, about 30 minutes. |
