Parmigiano Reggiano Grits Soufflé is a fabulous recipe that is courtesy of Virginia Willis. Check out Virginia’s website, Virginia Willis Culinary Productions.
Virginia says, “Southerners have a tendency to call anything baked with beaten egg whites a souffle. Properly beaten egg whites are the key to the rise of this Parmigiano Reggiano Grits Souffle 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.
Parmigiano Reggiano Grits Souffle Recipe:
Source: The recipe appeared in the Columbia County Magazine, April 2007.