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Recipe: Grits Souffle

Cooking the Grits

Cooking the Grits

If you’re looking for a Southern dish to accompany your holiday feast(s), try this Grits Souffle. It’s a great substitution for cornbread dressing.

The bacon, jalapeño, chives and cheese all complement the grits very well. This recipe is a little time sensitive, but it doesn’t require too much attention.

Ingredients

  • 6 eggs
  • 1 cup stone-ground grits
  • 1 cup chopped bacon
  • 1/2 cup heavy cream
  • 1 jalapeño, seeded and diced (optional)
  • 2 cups grated cheddar
  • 2 TBSP chives
  • 4 cups milk or chicken broth
  • Grits Souffle Ready to Bake

    Grits Souffle Ready to Bake

  • Salt and pepper, to taste
  • Unsalted butter (for casserole dish)

Directions:

  1. Preheat oven to 350F.
  2. Butter a 2-quart casserole or baking dish.
  3. Bring 4 cups of milk or chicken broth (or any combo of the two) to a simmer in a large saucepan, gradually whisking in the grits.
  4. Reduce heat to low and gently simmer the grits, stirring often, until grits begin to thicken. Continue cooking and stirring for approximately 1 hour. (If the grits get too thick, add in an additional 1/4 cup of liquid as necessary.)
  5. Remove from heat and let cool.
  6. Grits Souffle

    Grits Souffle

  7. Meanwhile, place chopped bacon in a separate bacon dish and cook in over for approximately 20-30 minutes (until crisp). Transfer to paper towels to drain when crisped.
  8. Whisk eggs and cream in medium bowl and whisk into grits in 3 additions.
  9. Stir in 1 3/4 cups cheddar cheese, chives, jalapeño, bacon, salt and pepper.
  10. Transfer grits mixture to buttered casserole dish and sprinkle remaining cheese on top.
  11. Bake dish until golden and just set in the middle, about 1 hours.
  12. Let cool for 10 minutes then serve.

This dish is guaranteed to be a hit at your holiday festivities. Feel free to add additional bacon or jalapeño to flavor it to your palette.

 
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Posted by on November 16, 2011 in Cookin', Recipes, Sides

 

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Recipe: Crawfish and Andouille Sausage Grits

Fresh Louisiana crawfish (don’t even think about using Chinese tails), smoky Andouille sausage, roasted garlic and the best grits in the world combine to make a great dish that’s a perfect addition to any brunch.
The challenging part will be exercising the patience necessary to wait for the grits to finish cooking. And don’t even think about using anything but high-quality, stone-ground grits.

Crawfish and Andouille Sausage Grits Ingredients

Crawfish and Andouille Sausage Grits Ingredients


Ingredients

  • 1 pound Louisiana crawfish tails
  • 1 cup Andouille sausage (I use Jacob’s World Famous Andouille from LaPlace, La.)
  • 1 cup stone-ground grits (I use white grits from Sciple’s Water Mill in Dekalb, Miss. which has been in continuous operation since 1790. And yes, they’re that good…)
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup Abita Amber (you can drink the rest)
  • 1 head of garlic (peeled)
  • 4 oz. cream cheese
  • 4 TBSP butter
  • Salt, pepper and Tony Chachere’s creole seasoning to taste

Directions:

Louisiana Crawfish Tails in the Grits

My favorite part? Adding in the Louisiana crawfish tails.

  1. Preheat oven to 350F. Break up peeled head of garlic and roast on an oven-safe plate (about 12 minutes).
  2. While garlic is roasting, melt 2 TBSP of butter on low heat in large saucepan or Dutch Oven. When butter is melted, pour in grits and stir to coat.
  3. Add in all liquids (heavy cream, Abita Amber and chicken broth) and stir and simmer on low.
  4. When garlic is finished roasting, combine garlic, crawfish, Andouille, cream cheese, seasoning and remaining butter into grits. Leave to simmer, stirring every 5 minutes over low heat for about an hour until grits are creamy.
  5. Season to taste and serve immediately.

Simmering All the Ingredients

Simmer all the ingredients over low heat




This dish is a guaranteed brunch hit, but it’s appropriate for any meal time. You can also reheat any leftovers to make this one-pot wonder last. To reheat, stir in 1/4 cup of liquid of your choice and simmer over low heat until grits are heated through.

 
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Posted by on September 25, 2011 in Brunch, Cookin', Recipes

 

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