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Makes
enough for two to four as a main dish
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
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Ingredients
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3 cups
milk
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1 cup
water
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1/2 teaspoon
salt
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3/4 cup
course ground grits, yellow or white
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1/4 cup
course ground cornmeal, yellow or white
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4
extra large eggs, separated
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2 tablespoons
butter
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1 teaspoon
baking powder
Directions
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Separate egg yolks and egg whites.
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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.
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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.
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Remove from heat and whisk in the butter.
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Pour hot mixture into a large, shallow bowl, so mixture can cool quickly.
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In a separate bowl, beat egg whites until stiff.
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Stir/whisk the 1 tsp. baking powder into the grits mixture.
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Fold egg whites into the grits/meal.
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Pour mixture into a greased baking dish (I use a 9" square pyrex.)
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Bake at 400 degrees for 40-45 minutes.
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Serve with a little butter or hot sauce.
Also good left-over and microwaved.
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