Parmigiano Reggiano Grits Soufflé
How To Make Grits - Grits Recipe

This wonderful grits recipe is courtesy of Virginia Willis. Check out Virginia's website, Virginia Willis Culinary Productions. The recipe appeared in the Columbia County Magazine, April 2007.

Virginia says, "Southerners have a tendency to call anything baked with beaten egg whites a soufflé. Properly beaten egg whites are the key to the rise of this dish. While the dish is in the oven, the air trapped inside the egg whites expands, causing the dish to rise."

Learn about the History of Grits.

Heat the oven to 375 degrees F. Butter a large oval casserole or soufflé dish, set aside.

Using a large heavy-bottomed saucepan over high heat, bring water, milk, and 2 teaspoons of salt to a boil. Gradually stir in the grits; reduce the heat to medium, and cook, stirring often, until thick and creamy, approximately 30 to 45 minutes.

Using a large bowl, whisk the egg yolks, temper by whisking in a spoonful of hot grits. Stir yolks into remaining grits. Add the cheese, garlic, and butter. Set aside to cool slightly.

In the bowl of a heavy-duty mixer fitted with the whisk attachment, whisk the egg whites with a pinch of salt on medium speed until foamy. Increase the speed to high and whip until stiff peaks form, approximately 2 to 3 minutes; set aside.

Add about a quarter of the beaten egg whites to the grits mixture and stir until well mixed. Pour this mixture and the scallions over the remaining whites and fold them together as lightly as possible. Pour the mixture into the prepared dish. Bake until the grits are set, approximately 30 to 40 minutes. (If the surface begins to over brown, cover with foil.)  Serve immediately.

Serves 8.