Monday, May 7, 2012

Sausage and Grits Souffle

Just stopping by to post this recipe for the few who have requested it, enjoy. Thanks, Chrissy!

    • Sausage and Grits Souffle

      2 c. milk
      2 c. water
      1 c. quick grits
      salt & pepper
      1.5 c. grated sharp cheddar cheese (6 oz.)
      1 tsp. hot sauce
      3-4 sprinkles of nutmeg
      6 large eggs, separated
      1/2 c. grated parmesan cheese (1.5 oz.)
      1 lb. ground hot sausage

      Preheat the oven to 425 F. Grease a 2 quart souffle or round casserole dish and put in the freezer.

      Brown the sausage and set aside.

      Bring the milk and water to a boil in a large saucepan. Whisk the grits into the milk mixture in a slow, steady stream (to avoid lumps), bringing the mixture back to a low boil. Reduce heat and simmer for 3-5 more minutes, stirring until the grits are tender. Season with salt and pepper. Remove from heat and transfer to a large bowl. Stir in the cheddar cheese, hot sauce, nutmeg. Let cool slightly.

      Whisk the egg yolks into the grits until combined, stir in the sausage. Place the egg whites in a large bowl and beat until soft peaks form. Fold in one-third of the egg whites to lighten the grits mixture. Then gently fold in the remaining whites.

      Spoon the mixture into a prepared dish, spread evenly, and sprinkle with parmesan cheese. Bake about 25 minutes, until puffed and firm around the edges and still slightly soft in the middle. Remove from oven and let sit about 5 minutes before serving.