During the majority of the year, breakfast is a bowl of oatmeal and a mug of coffee on the way out the door. But on those lovely days off from work—especially if you’re playing host or hostess—it’s time to bring out the breakfast recipes.
Try this divine grits recipe from Rebecca Lang’s Southern Living Around the Southern Table:
Few things are prettier than a puffed soufflé emerging from the oven. Race to the table so each guest can take in the glorious grits suspended in aged Parmigiano-Reggiano cheese. For this dish, I like to grate the cheese on the small holes of a box grater.
- 1 cup uncooked stone-ground grits (such as McEwen & Sons organic grits)
- 1 Tbsp. freshly grated Parmigiano-Reggiano cheese
- 4 large eggs, separated
- 2 cups freshly grated Parmigiano-Reggiano cheese
- 1 Tbsp. unsalted butter
- 1 tsp. Dijon mustard
- 3⁄4 tsp. salt
- 1⁄8 tsp. freshly ground pepper
1. Place grits in a bowl; add enough water to cover grits by about 1 inch. Skim off and discard any debris that floats to the top. Drain; transfer grits to a Dutch oven. Add 5 cups water.
2. Bring to a boil, reduce heat, and simmer, whisking very often, until grits are creamy and tender, about 1 hour and 10 minutes. (If grits become dry and begin to stick before they are creamy, add more water, 2 Tbsp. at a time, and continue to cook until grits are tender.)
3. Preheat oven to 400°. Lightly grease a 1 1⁄2-qt. soufflé dish. Sprinkle sides and bottom with 1 Tbsp. Parmigiano-Reggiano cheese.
4. Remove grits from heat, and transfer to a large bowl. Stir in egg yolks, 2 cups Parmigiano-Reggiano cheese, and next 4 ingredients.
6. Bake at 400° for 50 to 55 minutes or until puffed and lightly browned. Serve immediately.
Makes: 6 servings
Hands-on Time: 15 min.
Total Time: 2 hr., 25 min.