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GRITS SOUFFLÉ'
Hopefully we were all raised on grits and the love for grits
stays with you forever. Grits and eggs for breakfast and
supper are just part of normal life. Grits and toast sandwich
rules (that's a habit that stayed with me since I was a kid).
Garlic and cheese grits with "Biloxi Bacon" (fried
mullet fillets) or fresh catfish and cornbread...excellent served
for breakfast (almost better than cold pizza).
Grits soufflé' is a great alternative
to cooking rice or potatoes for your gravy dishes, creoles and
e'touffee'.
(ingredients)
3/4 cups quick grits (not instant)
3 cups seasoned chicken broth
1/4 cup of grated cheddar and parmesan mixed
together
1/2 cup half n half
2 eggs (separated)
Boil the broth, stir-in the grits,
cover and cook on low for about 7 minutes (standard grit cookin'
instructions).
Pour the cooked grits in a casserole.
Fold-in the cheese, half n half and the egg yolks. Stiffen the egg
white, just a bit, and fold into the dish.
Cover and bake 350 degrees for about
30 minutes. Uncover and cook for a couple minutes
longer. Remove dish to settle a bit.
D. Bass
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