Eggy Grits Soufflé

Ingredients for Eggy Grits Soufflé

• 240ml whole milk

• 120ml stoneground grits

• 4 large eggs, separated

• 30g freshly grated Parmesan cheese

• 2 dashes of Tabasco sauce

• Salt and pepper,to taste

How to make Eggy Grits Soufflé

1. Preheat the oven to 218°C. Lightly butter a 4-cup souffl´ dish.

2. Combine 350ml water and the milk in a heavy saucepan and warm the mixture over medium-low heat. Slowly stir or whisk in the grits until smooth and thickened, about 15 minutes. Remove from heat.

3. Lightly beat the egg yolks in a bowl. Gradually stir some of the hot grits into the yolks to temper them. Then stir the tempered egg yolks into the grits. Set aside to cool slightly.

4. Stir the Parmesan cheese, Tabasco sauce, salt, and pepper into the grits.

5. Place egg whites in a bowl, add a pinch of salt, and beat with an electric mixer until the whites are stiff but not dry. Using a rubber spatula, fold the whites into the grits until just combined. Scrape the mixture into the souffl é dish and bake in the centre of the oven until the soufflé rises and is lightly browned on top, about 30 minutes. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.