Several times I have mentioned grits soufflé thinking the recipe had long ago been posted. Thanks to a number of you who have asked how to make it, I learned that the how to didn’t exist on any of my WordPress postings. That’s an oversight that needs to be remedied!
4 cups milk
1 stick butter
1 cup grits
4 T. butter
salt to taste
In the top of a double boiler, combine butter, milk, grits and salt to taste. Cook until the consistency of cream of wheat, stirring occasionally. Remove from heat and beat with a hand mixer for 5 minutes. Pour into a lightly buttered baking pan, dot with butter and sprinkle with Parmesan cheese. Bake at 350 until top is lightly browned.
What could be easier? Though quick grits work, my preference is for the longer cooking ones though they are often hard to find. Some who I’ve given the recipe to have asked if it’s important to use a double boiler. I’ve done it without, but the result is much better with a double boiler as it slows the cooking time, especially important when quick grits are used.
Believe me when I tell you this is always the first dish that disappears from the table, and it is one of those things that goes with any meat or seafood. This tried and true recipe was given me many years ago by the mother of a college friend, and it is the one thing that I’ve made over and over and over again. Try it, and let me know how you like it.
i so appreciate your visit and the comments you leave behind