Cooking Louisiana  -  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'.


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