MAGNOLIA GRILL CAROLINA GRITS SOUFFLE
2 cups homemade chicken stock (or water)
1 cup water
1 cup half and half
2 teaspoons salt
1 cup white grits-stone ground if available (not instant grits)
5 eggs, separated
1 1/2 cups grated sharp cheddar cheese (white or yellow)
1 tablespoon minced garlic
4 tablespoons unsalted butter
Salt and ground black pepper (to taste)
Tabasco sauce (to taste)
1/2 cup sliced scallions
Butter a 2-quart casserole or souffle dish.
In a 3-quart, heavy-bottomed saucepan, bring the stock, water half and half and salt to a boil. Stir in the grits, reduce the heat to medium, and cook, stirring often, until thick, smooth and creamy (the consistency of polenta).
Beat the egg yolks, temper with a spoonful of hot grits, and then stir egg yolks into grits. Stir in the cheese, garlic and butter, and season with salt, pepper and Tabasco to taste. Cool at room temperature.
AN HOUR BEFORE SERVING:
Preheat oven to 375 degrees F.
In a stainless steel bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites and scallions into the cooled grits mixture and spoon into the buttered souffle dish.
Bake 30-40 minutes, until grits are set. (If the surface seems to be browning too much, cover with foil until set.) Serve immediately.
Source: Not Afraid of Flavor: Recipes from Magnolia Grill by Ben Barker, Karen Barker, and Ann Hawthorne
2 cups homemade chicken stock (or water)
1 cup water
1 cup half and half
2 teaspoons salt
1 cup white grits-stone ground if available (not instant grits)
5 eggs, separated
1 1/2 cups grated sharp cheddar cheese (white or yellow)
1 tablespoon minced garlic
4 tablespoons unsalted butter
Salt and ground black pepper (to taste)
Tabasco sauce (to taste)
1/2 cup sliced scallions
Butter a 2-quart casserole or souffle dish.
In a 3-quart, heavy-bottomed saucepan, bring the stock, water half and half and salt to a boil. Stir in the grits, reduce the heat to medium, and cook, stirring often, until thick, smooth and creamy (the consistency of polenta).
Beat the egg yolks, temper with a spoonful of hot grits, and then stir egg yolks into grits. Stir in the cheese, garlic and butter, and season with salt, pepper and Tabasco to taste. Cool at room temperature.
AN HOUR BEFORE SERVING:
Preheat oven to 375 degrees F.
In a stainless steel bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites and scallions into the cooled grits mixture and spoon into the buttered souffle dish.
Bake 30-40 minutes, until grits are set. (If the surface seems to be browning too much, cover with foil until set.) Serve immediately.
Source: Not Afraid of Flavor: Recipes from Magnolia Grill by Ben Barker, Karen Barker, and Ann Hawthorne
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