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Good Cooking
Serves 8
For some, grits are an acquired taste. Making them into a soufflé definitely widens their appeal. The grits are transformed into something delicate and airy, while retaining their soulful, Southern heritage.
For the Molds
8 two-ounce timbale molds or miniature muffin tins
1 tablespoon butter, softened
1 tablespoon yellow cornmeal
Souffles
1 cup milk
1/3 cup yellow corn grits
1/3 cup finely grated Parmesan cheese
½ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch of grated nutmeg
1 egg yolk1/4 cup heavy cream
3 egg whites
Finely chopped parsley or chives (Your choice)
For the Molds
Heavily grease the insides of the timbale molds or miniature muffin tins with softened butter and sprinkle with yellow cornmeal.
For the Souffles
1. Preheat the oven to 375 degrees
2. In a 1quart saucepan over medium high heat, scald the milk. Slowly whisk in the yellow grits. When the grits begin to thicken (about 3 minutes), stir in the parmesan cheese and either the parsley or the chives. Season with salt, black pepper and grated nutmeg.
3. Allow the mixture to cool, then stir in the egg yolk and heavy cream.
4. In the bowl of an electric mixer, whip the egg whites on high speed until soft peaks form.
5. Using a rubber spatula, fold the egg whites into the corn mixture.
6. Fill each timbale mold to the top with the batter.
7. Place the molds on a baking sheet and cook in the oven for 10 or 15 minutes, or until set.
8. Remove the soufflés from the oven and allow them to cool for a minute or two. Run a sharp paring knife around the edge of each soufflé and unmold them on a serving dish or platter.
