Hominy Grits Soufflé

Ingredients for Hominy Grits Soufflé

• 180ml white hominy grits (not quick-cooking)

• 240ml boiling water

• 475ml whole milk

• 1 teaspoon salt

• 1/2 stick (60g ) unsalted butter, melted

• 4 large egg yolks, lightly beaten

• 6 large egg whites

How to make Hominy Grits Soufflé

Preheat oven to 177°C.

Whisk grits into boiling water in a metal bowl, then set bowl over a saucepan of simmering water. Cook, stirring constantly, 2 minutes.

Stir in 240ml milk and 3/4 teaspoons salt and cook, stirring constantly, 15 minutes. Grits will be very thick.

Remove bowl from heat and stir in remaining cup milk and butter. Return bowl to simmering water and cook, stirring, until smooth and heated through, about 2 minutes.

Remove bowl from heat and whisk in yolks, then cool to lukewarm.

Beat egg whites with remaining 1/4 teaspoons salt using an electric mixer until they just hold stiff peaks, then fold into grits gently but thoroughly.

Turn mixture into a buttered 2 1/2- to 3-quart baking dish and bake in middle of oven until browned and puffed, 40 to 45 minutes.

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.