HOMINY GRITS SOUFFLé RECIPE | EPICURIOUS.COM

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Hominy Grits Soufflé Recipe | Epicurious.com image

Active time: 40 min Start to finish: 1 1/2 hr When Craig Claiborne accepted an invitation to a hunt breakfast in Virginia, he didn't understand that riding a horse would be part of the deal. He found the experience hair-raising but furnished us with a delightful account of that weekend ? along with this fluffy rendition of the South's beloved grits. It makes a good side dish to almost any meat ? especially ham, of course.

Provided by @MakeItYours

Number Of Ingredients 7

3/4 cup white hominy grits (not quick-cooking)
1 cup boiling water
2 cups whole milk
1 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, melted
4 large egg yolks, lightly beaten
6 large egg whites

Steps:

  • Preheat oven to 350°F.
  • Whisk grits into boiling water in a metal bowl, then set bowl over a saucepan of simmering water. Cook, stirring constantly, 2 minutes.
  • Stir in 1 cup milk and 3/4 teaspoon salt and cook, stirring constantly, 15 minutes. Grits will be very thick.
  • Remove bowl from heat and stir in remaining cup milk and butter. Return bowl to simmering water and cook, stirring, until smooth and heated through, about 2 minutes.
  • Remove bowl from heat and whisk in yolks, then cool to lukewarm.
  • Beat egg whites with remaining 1/4 teaspoon salt using an electric mixer until they just hold stiff peaks, then fold into grits gently but thoroughly.
  • Turn mixture into a buttered 2 1/2- to 3-quart baking dish and bake in middle of oven until browned and puffed, 40 to 45 minutes.
  • Cooks' note:
  • • You can use a double boiler to cook grits, but we think it's easier to stir them in a metal bowl as they thicken.

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