Carolina grits souffle _hsc_

6 servings

Ingredients

Quantity Ingredient
2½ cup Water
¾ teaspoon Salt or to taste
½ cup Hominy grits (not instant)
4 tablespoons (or 1/2 stick) butter
¼ cup Shredded sharp Cheddar cheese
Cayenne pepper to taste
3 eaches Eggs; separated

Directions

Preheat the oven to 375 degrees F.

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 pefectly smooth, 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.

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.

Pour the mixture into a 1-quart buttered casserole or souffle dish. Bake until golden brown and firm in the middle, 35 to 40 minutes. Serve at once.

From _Heritage of Southern Cooking_ by Camille Glenn 1986 Workman Publishing ISBN 0-89480-117-1 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-26-95

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