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Carolina Grits Soufflé




Source of Recipe


Heritage of Southern Cooking Cookbook






Recipe Introduction


This is a remarkable cookbook. I have cooked from it a lot and always been pleased with the results – I really recommend it!
A delicious, light casserole. Almost a combination of grits and spoonbread. It is wonderful fresh from the oven, but heats up very well in the microwave, too!






List of Ingredients



• 2 ½ c. cold water
  
• ¾ t. salt, or to taste
  
• ½ c. hominy grits (not instant)
  
• 4 T. butter
  
• ¼ c. shredded extra sharp cheddar cheese (the best you can find)
  
• Cayenne pepper, to taste
  
• 3 eggs, separated
  






Instructions



1. Preheat the oven to 375 degrees.
   
2. Bring the water with the salt to a boil in a large, heavy saucepan, and pour in the grits. Simmer, stirring constantly, over medium heat until the grits taste done and are thick and perfectly smooth, about 20 minutes. Add the butter, stir, and remove from the heat. Add the cheese, cayenne pepper, and egg yolks. Blend well and set aside, covered, to thicken, but keep warm.
   
3. Beat the egg whites until they are stiff but not dry and grainy, and fold them into the grits mixture, leaving large pieces of egg white showing.
   
4. Pour the mixture into a 1-qt. Buttered casserole or soufflé dish. Bake until golden brown and firm in the middle, 35 to 40 minutes. Serve at once.
   






Final Comments


Serves 6.