Hominy Grits Soufflé
A light and airy Southern-inspired soufflé that combines creamy hominy grits with fluffy egg whites for an elegant twist on traditional grits. This comforting dish rises beautifully and features a golden brown top with a delicate, custardy interior.
Ingredients
- •¾ cup white hominy grits
- •1 cup boiling water
- •2 cups whole milk
- •1 teaspoon salt
- •¼ cup unsalted butter
- •4 large egg yolks
- •6 large egg whites
Cooking Instructions
- 1.
Preheat oven to 350°F.
5 min
- 2.
Whisk grits into boiling water in a metal bowl, then set bowl over a saucepan of simmering water. Cook, stirring constantly, 2 minutes.
2 min
- 3.
Stir in 1 cup milk and 3/4 teaspoon salt and cook, stirring constantly, 15 minutes. Grits will be very thick.
15 min
- 4.
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.
2 min
- 5.
Remove bowl from heat and whisk in yolks, then cool to lukewarm.
10 min
- 6.
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.
5 min
- 7.
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.
45 min
