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.
- 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
- Salt and pepper, to taste
- Unsalted butter (for casserole dish)
- Preheat oven to 350F.
- Butter a 2-quart casserole or baking dish.
- 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.
- 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.)
- Remove from heat and let cool.
- 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.
- Whisk eggs and cream in medium bowl and whisk into grits in 3 additions.
- Stir in 1 3/4 cups cheddar cheese, chives, jalapeño, bacon, salt and pepper.
- Transfer grits mixture to buttered casserole dish and sprinkle remaining cheese on top.
- Bake dish until golden and just set in the middle, about 1 hours.
- 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.