Garlic-Cheddar Grits Souffle |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Here in Georgia we hardly recognize breakfast without a side of hot, buttered grits. Here, with the addition of garlic and cheddar they look more like dinner. This casserole is great for brunch or a casual supper. Ingredients:
1 cup grits (preferably stone-ground) |
2 1/2 cups water |
1 1/2 cups sharp cheddar cheese, grated |
1 teaspoon salt |
black pepper, freshly ground, to taste |
1 dash cayenne |
1 medium onion, peeled and finely chopped |
2 large garlic cloves, peeled and minced |
2 tablespoons unsalted butter |
3 eggs, separated |
Directions:
1. Preheat the oven to 350°F Lightly grease a 1 1/2 quart souffle dish.
2. Bring the water to a boil in a medium saucepan, whisk in the grits. Simmer, covered until liquid is absorbed, about 10 minutes. Stir in the cheese, salt, pepper, and cayenne. Set aside to cool slightly.
3. Meanwhile, saute the onion and garlic in butter for 5-8 minutes until soft. Stir the onion mixture into the grits. Beat in the egg yolks.
4. Whip the egg whites until soft peaks form. Fold them into the grits.
5. Gently turn the mixture into the prepared dish. Bake 45-50 minutes until lightly browned. Serve hot.
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