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free recipes >
rice, grains and beans >
recipe |
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| Carolina Grits Souffle |
| This wonderful side dish is inspired by a recipe from Ben's mama, fancied up a bit. It's cheeze-a-licious! |
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| 2 cups |
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homemade chicken stock + 1 cup water (or use 3 cups water instead) |
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| 1 cup |
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half-and-half |
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| 2 tsp |
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salt |
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| 1 cup |
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white grits (preferably stone-ground, definitely not instant) |
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| 5 |
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eggs, separated |
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| 1 1/2 cups |
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white or yellow sharp cheddar, grated |
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| 1/4 cup |
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roasted garlic puree or 1 tablespoon minced fresh garlic |
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| 4 Tbs |
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unsalted butter |
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salt to taste |
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| 1/2 cup |
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scallions, sliced thin crosswise |
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coarsely ground black pepper to taste |
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Tabasco to taste |
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| 1 |
Butter a 2-quart casserole or souffle dish. |
| 2 |
In a 3-quart, heavy-bottomed saucepan, bring the stock, water, half-and-half, and salt to a boil. Stir in the grits, reduce the heat to medium, and cook, stirring often, until thick, smooth, and creamy (the consistency of polenta). |
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Beat the egg yolks, temper with a spoonful of hot grits, and then stir into the grits. Stir in the cheese, garlic puree, and butter, and season with salt, pepper, and Tabasco to taste. Cool at room temperature. |
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| Servings: 8 |
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| Recipe Type |
| Side Dish |
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| Recipe Source |
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