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Author Notes: I stumbled into this recipe because I was making spoon bread and ran out of cornmeal, so I substituted grits, and it turned out fine, and really better. So I experimented and ended up with a recipe that uses more grits than cornmeal, and it turns into a sort of grits souffle, which is funny, because I remember a article years ago somewhere, "Grits Souffle, My Hat," but it can be done. Add a salad or some fruit and it's a meal. —Louisa
Makes enough for two to four as a main dish
- 3 cups milk
- 1 cup water
- 1/2 teaspoon salt
- 3/4 cup course ground grits, yellow or white
- 1/4 cup course ground cornmeal, yellow or white
- 4 extra large eggs, separated
- 2 tablespoons butter
- 1 teaspoon baking powder
- Separate egg yolks and egg whites.
- Bring water and milk to a simmer. Add grits and cornmeal, whisking until mixture is thick. Cooking time depends on type of grits. Remove from heat.
- Whisk a small amount of hot mixture into the yolks. Pour the yolk mixture back into the pan with the grits/cornmeal. Continue whisking on low heat for a minute or two.
- Remove from heat and whisk in the butter.
- Pour hot mixture into a large, shallow bowl, so mixture can cool quickly.
- In a separate bowl, beat egg whites until stiff.
- Stir/whisk the 1 tsp. baking powder into the grits mixture.
- Fold egg whites into the grits/meal.
- Pour mixture into a greased baking dish (I use a 9" square pyrex.)
- Bake at 400 degrees for 40-45 minutes.
- Serve with a little butter or hot sauce. Also good left-over and microwaved.
- This recipe was entered in the contest for Your Best Cheap Feast
No Laffy Matter
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