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Ingredients
- 1 cup whole milk
- 1/2 cup stoneground grits
- 4 large eggs, separated
- 1/4 cup freshly grated Parmesan cheese
- 2 dashes of Tabasco sauce
- Salt and pepper,to taste
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
+Preparation+
1. Preheat the oven to 425°F. Lightly butter a 4-cup souffl´ dish.
2. Combine 1 1/2 cups water and the milk
in a heavy saucepan and warm
the mixture over medium-low
heat. Slowly stir or whisk in
the grits until smooth and
thickened, about 15 minutes.
Remove from heat.
3. Lightly beat the egg yolks
in a bowl. Gradually stir some
of the hot grits into the yolks
to temper them. Then stir the
tempered egg yolks into the
grits. Set aside to cool slightly.
4. Stir the Parmesan cheese,
Tabasco sauce, salt, and pepper
into the grits.
5. Place egg whites in a bowl,
add a pinch of salt, and beat
with an electric mixer until the
whites are stiff but not dry. Using
a rubber spatula, fold the
whites into the grits until just
combined. Scrape the mixture
into the souffl é dish and bake
in the center of the oven until
the soufflé rises and is lightly
browned on top, about 30
minutes. Serve immediately.
*NOTE* serves 4
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