I love grits. I’d never had them until we moved to the south and even then I resisted trying them for several years. I am very sad about this – grits are good. Actually, grits are grrrrreat!
When we moved to New England I went with Bug’s second grade class to the Jenney Grist Mill in Plymouth, Massachusetts. I had always vaguely known that grits is corn, but I didn’t know much else. We were on the tour of the grist mill and the guide was telling us about the process. Basically, they start pouring the corn in and the rotating stone is carefully lowered. It has to be lowered slowly because the dust from the process is highly flammable. If the stone is lowered too quickly and touches the pestle it can create a spark which will cause an explosion. The first product is rough pieces of corn, which is cattle feed. The second product is finer, but still rough, this is GRITS. The final product is the flour. Who knew?
Tonight we’re going to friends for a dinner party. The husband is a great fisher and we’re going to have massive amounts of fabulous, fresh striped bass. I’m bringing a grits souffle because people up here have never had grits and because I’ve never met anyone who doesn’t like this souffle (grits, cheese, butter, what’s not to like).
Preheat the oven to 375. First, make grits per package instructions. While the grits are cooking separate 4 eggs and start whipping the whites until they are like clouds. After grits are ready stir in 1/2 a stick of butter and about a cup of cheese (I like a mixture of sharp cheddar and parmesan – but any cheese would be great) and some freshly ground pepper. Add about 1/2 of the fluffy egg whites and stir well to really incorporate it. Then fold in the rest of the eggs and put into an oven safe container. Sprinkle with paprika on the top and put in the oven. Bake about 30-45 minutes checking to see if the top looks done and slightly brown. Serve immediately.