hominy grits souffle
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| active time: 40 min start to finish: 1 1/2 hr |
| when craig claiborne accepted an invitation to a hunt breakfast in |
| virginia, |
| he didn't understand that riding a horse would be part of the deal. he |
| found |
| the experience hair-raising but furnished us with a delightful account of |
| that weekend - along with this fluffy rendition of the south's beloved |
| grits. it makes a good side dish to almost any meat - especially ham, of |
| course. |
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| 3/4 cup | white hominy grits (not quick-cooking) |
| 1 cup | boiling water |
| 2 cup | whole milk |
| 1 tsp | salt |
| 1/2 stick | (1/4 cup) unsalted butter, melted |
| 4 large | egg yolks, lightly beaten |
| 6 large | egg whites |
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| preheat oven to 350 f. |
| whisk grits into boiling water in a metal bowl, then set bowl over a |
| saucepan of simmering water. cook, stirring constantly, 2 minutes. |
| stir in 1 cup milk and 3/4 teaspoon salt and cook, stirring constantly, 15 |
| minutes. grits will be very thick. |
| remove bowl from heat and stir in remaining cup milk and butter. return |
| bowl |
| to simmering water and cook, stirring, until smooth and heated through, |
| about 2 minutes. |
| remove bowl from heat and whisk in yolks, then cool to lukewarm. |
| beat egg whites with remaining 1/4 teaspoon salt using an electric mixer |
| until they just hold stiff peaks, then fold into grits gently but |
| thoroughly. |
| turn mixture into a buttered 2 1/2- to 3-quart baking dish and bake in |
| middle of oven until browned and puffed, 40 to 45 minutes. |
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| cooks' note: |
| . you can use a double boiler to cook grits, but we think it's easier to |
| stir them in a metal bowl as they thicken. |
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| makes 4 to 6 side-dish servings. |
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| gourmet |
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| (ID: 77051) Mirror: rec.food.recipes: Sat, Apr 24, 2004 |