I don't even know Christina's mom-in-law! But I love her for this recipe! I don't like grits but I LOVE it in this recipe. It's light, delicious, and a perfect breakfast or brunch dish. I made it for Easter dinner, and it was absolutely wonderful.
Don't be afraid of a souffle, this is the first one I have ever made and it came out perfect.
1/2 cup instant grits
1/2 tsp salt (if you use cheese) if no cheese, use 1 tsp salt
1/2 tsp black pepper
1/2 tsp baking powder
2 Tbsp butter, melted
1/2 tsp sugar
1/2 cup sharp cheddar or parmesan cheese
3 large eggs separated
Preheat oven to 375.
Grease a souffle dish, mine is 1.5 quart size and worked perfectly for this.
Scald milk (bring to just before a boil while stirring), add grits. Cook until thick, stirring constantly. Make sure the grits are well cooked.
Add salt, baking powder, sugar and butter, and mix well. Remove from heat. Beat yolks and add to that mix and add cheese (cheese optional).
In another bowl, whip egg whites to soft peaks. (when beaters are removed, soft peaks form and curl over like waves.) Fold egg whites into grits mixture in the saucepan.
Pour all into the greased souffle pan, bake at 375 for 30 minutes.
No comments:
Post a Comment