Eggy Grits Soufflé
A light and airy Southern-inspired soufflé that combines creamy stoneground grits with eggs, Parmesan cheese, and a hint of Tabasco for a delicate kick. This elegant dish rises beautifully and should be served immediately while puffed.
Ingredients
- •1 cup whole milk
- •½ cup stoneground grits
- •4 whole large eggs, separated
- •¼ cup freshly grated Parmesan cheese
- •2 dashes Tabasco sauce
- •1 to taste salt and pepper
- •1 to taste to taste
Cooking Instructions
- 1.
1. Preheat the oven to 425°F. Lightly butter a 4-cup souffl´ dish.
5 min
- 2.
2. Combine 1 1/2 cups water and the milk in a heavy saucepan and warm the mixture over medium-low heat. Slowly stir or whisk in the grits until smooth and thickened, about 15 minutes. Remove from heat.
15 min
- 3.
3. Lightly beat the egg yolks in a bowl. Gradually stir some of the hot grits into the yolks to temper them. Then stir the tempered egg yolks into the grits. Set aside to cool slightly.
5 min
- 4.
4. Stir the Parmesan cheese, Tabasco sauce, salt, and pepper into the grits.
2 min
- 5.
5. Place egg whites in a bowl, add a pinch of salt, and beat with an electric mixer until the whites are stiff but not dry. Using a rubber spatula, fold the whites into the grits until just combined. Scrape the mixture into the souffl é dish and bake in the center of the oven until the soufflé rises and is lightly browned on top, about 30 minutes. Serve immediately.
30 min
