Mag Grill Grits Souffle
I was flipping through the Magnolia Grill cookbook while waiting on my dentist, and came across this gem. It's similar to my favorite cheese grits recipe, but kicks it up with eggs, butter, and garlic. (The garlic is strangely delicious.) Texturally, it's not quite like a souffle, but it's definitely lighter than standard grits and just slightly fluffy. Yum. This recipe makes 8 generous servings, and I'm betting it's not as good reheated, so plan to serve a crowd.
In a 3 qt. pot, bring to a boil
- 2 c chicken stock
- 1 c water
- 1 c half and half
- 2 t Kosher salt
Stir in
- 1 c grits (not instant!)
and cook, stirring constantly, until thick and creamy. Spoon some hot grits into
- 4 egg yolks (whites reserved)
to temper, then stir yolk mixture into grits. Stir in
- 6 oz (1.5 c) shredded Cheddar
- 4 T butter
- 1/4 c roasted garlic paste or 1 T minced fresh garlic
- Tabasco, salt, and black pepper to taste
Allow grits to cool at room temperature. One hour before serving, preheat oven to 375 F. Beat the 4 reserved egg whites to stiff peaks, and fold into the grits. (Also fold in 1/2 c sliced scallions if desired, I didn't have any on hand.) Spray 2 qt casserole with PAM (or rub with butter), and fill with grits. Bake 35-40 minutes, until puffed and set. Serve hot.
