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Souffleed Grits

How to make Souffleed Grits Recipe - To serve it plain and buttered, the hominy is soaked overnight in fresh water. Then it is boiled until all the water has evaporated, buttered while hot and served in place of potatoes. Ground hominy is called grits and has a texture slightly coarser than cornmeal.

Makes 4 servings

Ingredients:
5 cups water
1 cup hominy grits
2 eggs, separated
1/2 cup whipping cream
1 teaspoon salt
1/4 teaspoon white pepper

Method:
Boil water in a medium-sized saucepan. Stir in grits.

Cook over low heat 25 to 30 minutes, stirring occasionally. Cool. Preheat oven to 350F (175C). Grease a 1-quart casserole.

Blend yolks into cooked grits. Add cream, salt and pepper. In a medium-sized bowl, beat egg whites until they stand in peaks; fold into grits. Spoon into greased casserole.

Bake 35 to 40 minutes or until puffed and golden. Serve immediately.

Souffleed Grits

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