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
enough for two to four as a main dish
course ground grits, yellow or white
course ground cornmeal, yellow or white
extra large eggs, separated
In This Recipe
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.