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Hominy Grits Souffle

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Ingredients
  Uncooked hominy grits 4 Ounce (Enriched)
  Boiling water 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Margarine 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Seeded canned jalapeno peppers 1⁄3 Cup (5.33 tbs), diced
  Grated sharp cheddar cheese 4 Ounce
  Eggs 4 , separated
  Worcestershire sauce 1 Teaspoon
  Hot sauce 1 Dash
Directions

Preheat oven to 350°F.
In saucepan stir grits into boiling salted water; cook, stirring until soft.
Melt margarine in small skillet; add onion and garlic and saute until soft.
In bowl combine cooked grits, onion mixture, and peppers; add cheese, egg yolks, Worcestershire and hot sauces.
In separate bowl beat egg whites until stiff; gradually fold into grits mixture.
Transfer to 2-quart casserole and bake 30 to 35 minutes or until a thin-bladed knife, when inserted in center, comes out clean.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Boiled
Ingredient: 
Hominy

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