I really like grits, and that is my favourite method to eat them. It’s like a cross between baked polenta and macaroni and cheese — however with puff energy!
Grits casserole was one thing my mother made once I was rising up. I’m from Ohio, which isn’t prime grits territory, however my mother and father had been big grits followers they usually all the time introduced some again from summer time holidays in South Carolina.
If making a souffle intimidates you, that is the right place to begin, as a result of it’s not meant to be an impressively fluffy tower. It’s merely a homey casserole given a bit carry with egg whites to make it extra fascinating. The outcome offers you a symphony of textures: gentle, dense, gooey, lacy, crisp, tacky.
WHAT IS GRITS CASSEROLE?
Grits casseroles have been round for ages. There are three variations from the 1950 group cookbook Charleston Receipts (sure, the title is actually spelled like that) alone!
They nearly all the time have eggs, and plenty of have cheese, too. In Charleston Receipts, the authors theorize that grits casseroles developed as a manner to make use of the nice and cozy grits left over from the pot after breakfast. A casserole like that is nice with ham for dinner, however I additionally prefer it with brunch.
Most likely I’m not the primary particular person to do that, however someday I figured for those who’re going to make grits casserole, you would possibly as effectively beat these egg whites and make it a souffle. Now I don’t do it another manner.
HOW TO MAKE THIS GRITS SOUFFLE BAKE
First, you cook dinner the grits on the stovetop. I like to make use of yellow grits on this recipe, as a result of the colour lets folks on the desk know there’s cheese concerned earlier than you even take a chunk.
As they cook dinner, put together the remaining elements: grate the cheese and separate the eggs. Then you definitely beat the egg whites till they’re pillowy and dramatically elevated in quantity.
Subsequent is what looks as if the arduous half: folding the egg whites into the recent grits. Belief me, it’s not an enormous deal. Push the egg whites to the facet of the bowl, pour the recent tacky grits subsequent to them, and gently incorporate with a spatula. The larger the spatula, the much less folding it takes, and the much less the whites deflate.
If the whites deflate some, who cares—it’s only a casserole, proper?
WHAT ARE GRITS?
Grits are floor dried corn. Easy, proper? Should you’re acquainted with polenta, grits are the identical factor. (These grits from Arrowhead Mills is an efficient wager.) Grits are a bit extra coarse than cornmeal, and will be created from white or yellow corn.
Don’t use quick-cooking grits on this recipe, as they gained’t work as effectively. You should use stone-ground grits, however know they’ll take quite a bit longer to cook dinner on the range, and infrequently they want extra liquid. Generally you’ll see grits labeled “hominy grits”. These are grits floor from corn that’s been handled with lye (like pozole or masa harina), and they’re effective to make use of on this recipe.
HOW TO MAKE THIS CASSEROLE AHEAD
This casserole puffs because it bakes, however the puff isn’t dramatic. You may make the casserole upfront, let it cool, cowl and refrigerate it, and bake it the subsequent day. It gained’t be as puffy, nevertheless it’ll make timing the remainder of your meal a breeze! You’ll want so as to add a bit baking time, about 20 minutes.
My favourite method to eat that is leftover, chilly, and straight from the pan. Refrigerate the leftovers for as much as 4 days. I don’t advocate freezing it.