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Sunday, August 16, 2009

Cheesy Grits Souffle

This is a wonderful breakfast or brunch souffle! Its easy to make and my family loves it!

Cheesy Grits Souffle

Ingredients:
Grits
Water
Butter
Green Onions
Garlic Cloves
Red Pepper
Salt
Fresh Ground Pepper
Sharp Cheddar Cheese
Bacon
Eggs



1 cup grits, ( I use Nora Mills Grits, www.noramill.com )
4 cups water

Bring the water to a boil in a saucepan. Stir in grits and turn heat down to low. Cover, stirring occasionally for 20 minutes. Remove from heat and set pan in a sink with a small amount of cool water in it, cool, stirring to prevent a skin from forming.

4 green onions
2 cloves garlic
4 Tablespoons butter

Chop onions and mince garlic. Melt butter in a saute pan and add onions and garlic, saute 3 to 4 minutes, just till softened. Set aside.

1/4 tsp crushed red pepper
1/2 tsp salt
1/2 tsp fresh ground pepper

Measure red pepper, salt, and pepper into a small bowl and set aside.

1 1/2 cups sharp cheddar cheese

Grate cheese coarsely and set aside.

4 slices of bacon

Cut bacon into small pieces with scissors and fry in a small skillet. Drain and set aside.
Take Grits pan out of water and fold in the onion mixture and the spices, cheese and bacon. Set aside.
Preheat your oven to 350 degrees.
Prepare a heavy gratin dish by rubbing down with butter and set aside. (I use an oval white porcelain Apilco casserole dish that measures approximately 9X13).

4 eggs (you will only use the whites)

Separate egg whites from the yolks. Measure out 1/2 cup of whites. Put the egg whites into your electric mixer bowl and add a pinch of salt, using the wire whip beat till egg whites are stiff. Spoon 1/3 of whites into the grit mixture and stir, then gradually, gently fold in the remainder of the egg whites.
Transfer your mixture into your baking dish and bake at 350 for 30 to 40 min. You can tell when its ready by sticking a sharp thin knife into the edge and when it comes out clean its finished. Serve immediately.