2 c Chicken stock
1 c Water
1 c Half and half
2 ts Salt
1 c White grits-stone ground
5 Egg; separated
1 1/2 c Sharp cheddar cheese, white
Or yellow; grated
1 tb Garlic; minced
4 tb Unsalted butter
Salt and black pepper
Tabasco sauce
1/2 c Scallions; slice
Butter a 2-quart casserole or souffle dish. In a 3-quart, heavy-
bottomed saucepan, bring the stock, water half and half and salt
to a boil. Stir in the grits, reduce the heat to medium, and cook,
stirring often, until thick, smooth and creamy (the consistency of
polenta). Beat the egg yolks, temper with a spoonful of hot
grits, and then stir egg yolks into grits. Stir in the cheese,
garlic and butter, and season with salt, pepper and Tabasco to
taste. Cool at room temperature. An hour before serving, preheat
oven to 375 F. In a stainless steel bowl, beat the egg whites
until they form stiff peaks. Gently fold the egg whites and
scallions into the cool grits mixture and spoon into the buttered
souffle' dish. Bake 30-40 minutes, until grits are set. (If the
surface seems to be browning too much, cover with foil until set.)
Serve immediately.
Recipe By: Not Afraid of Flavor-Magnolia Grill Cookbook-Durham NC
