Hominy Souffle
- ¾ cup grits
- ½ teaspoon black pepper
- 1 cup boiling water mixed with ¾ teaspoon salt
- 2 cups milk or 1 cup each milk and half-and-half
- 2 tablespoons butter
- 1 cup coarsely grated sharp Cheddar cheese
- 4 large eggs, separated
Instructions:
For this recipe, I prefer coarse, stone-ground yellow grits, never quick-cooking.
- Preheat the oven to 350° F.
- Place the grits and pepper in the top of a medium-size double boiler and whisk in the boiling salted water. Set over simmering water and cook, whisking constantly, for about 5 minutes or until thick.
- Remove from the heat and whisk in the milk. Set the double boiler top directly over moderately low heat and cook, whisking often, for 12 to 15 minutes or until the mixture is the consistency of thin porridge.
- Transfer the grits mixture to a large bowl, add the butter and cheese, and whisk until both melt. Beat the egg yolks lightly, blend about 1 cup of the hot grits mixture into the eggs, then stir back into the bowl.
- Whip the egg whites to soft peaks, fold about 1 cup of the beaten whites into the grits mixture to lighten it, then fold in the remaining whites gently but thoroughly until no streaks of white or yellow remain.
- Pour the mixture into an ungreased 2½-quart soufflé dish, slide onto the middle oven shelf, and bake for 40 to 45 minutes or until puffed, browned, and the soufflé jiggles slightly when you nudge the dish.
- Rush the soufflé to the table and serve as an accompaniment to roast meat, fowl, or fish. Or serve as the centerpiece of a Sunday brunch accompanied by fried country ham or sausages.