Grits & Greens Soufflé
This is a delicious southern side dish to go with pork tenderloin or veal medallions.
- 1 tablespoon dry bread crumbs
- 1 cup water
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 cup quick cooking grits
- 2 1/2 oz sharp cheddar cheese, grated
- 4 tablespoons unsalted butter
- 1/4 cup half-and-half
- 1/4 teaspoon coarsely ground black pepper
- 2 garlic cloves, mashed
- 2 eggs, separated
- 1/3 cup fresh, chopped collard greens; or half of a 10 oz package of frozen collard greens
- 1 tablespoon bacon grease
Preheat the oven to 350 degrees. Spread butter evenly and thick in a 1-quart casserole or soufflé dish. Sprinkle the bottom and sides with the breadcrumbs.
In a saucepan, bring the water, milk and salt to a gentle boil and stir in the grits. Return the mixture to a boil stirring constantly and reduce the heat to low simmer, stirring often, until thick, 4 to 5 minutes. Remove from the heat and stir in 1/2 cup of the cheese, the 4 tablespoons butter, half-and-half, the pepper and garlic.
In a bowl, lightly beat the egg yolks. Stir into the grits and stir until the cheese and butter melts and blends. Let cool for 10 minutes.
In 1/2 cup salted boiling water, blanch the greens for just a few minutes. Remove from the heat and drain. Squeeze out any water and mix the greens with the bacon grease. Lay the greens on the bottom of the prepared baking dish in an even layer. Sprinkle with the remaining cheese.
In another bowl, beat the egg whites until stiff. Gently fold the egg whites into the grits mixture. Pour the mixture over the cheese and smooth the top with a spatula. Bake until puffed and browned, 40 to 45 minutes. Serve immediately.