New Year’s Done Southern


Welcoming the New Year in Maine, you wouldn’t expect it to be done in true southern style, but a couple of deep south transplants have changed that.  Folks around here are learning about traditional southern fare: black eyed peas, collard greens, grits and gumbo.  You know what?  I think they like it.

My contribution to the feast is  grits soufflé, and believe me when I tell you grits can be hard to find and, generally, they are of the instant variety.  Oh well, they work.

This dish has become a favorite of family and friends and is attributed to the mother of a long time friend.  She introduced it to my husband and me before we were married, and he made sure that I left with the recipe.  Thanks goodness he did because it is not only good with just about anything, it is quite easy to make, a plus for any recipe.

Grits Souffle

In the top of a double boiler, combine 4 c. milk, 1 stick of butter, 1 c. of grits and a dash of salt.  Cook until the grits are the texture of cream of wheat.  Remove from the heat and whip with an electric mixer for about 5 minutes. Pour into a lightly buttered baking dish, dot with butter and liberally sprinkle with Parmesan cheese.

Bake at 350 for 30 minutes or until cheese has browned.

Some have cooked the recipe without using the double boiler, but I think it is better to use one because the grits don’t cook so fast.  When you’ve tried this, let me know how you liked it.

Sharing at Foodie Friday and Friday Food

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5 thoughts on “New Year’s Done Southern

  1. Oh grits, is there anything more comforting than a dish of warm grits?

  2. One of my whole family’s favorite’s! Happy 2012!!!!!!

  3. My cheese grits are really easy. Melt a stick of butter and soak some minced garlic in it. Make grits according to package. Add two cups shredded cheddar cheese, a splash or two of Worcestershire Sauce, buttter minus the garlic and three egg whites, Mix well and bake at 350 for an hour or so. You can jazz things up with a little green tabasco. Also is nice to add a topping of fresh shrimp or crabmeat.

  4. Hi Lulu, I finally got around to checking this out…it looks perfect. I will admit that being a transplanted Southern girl, I have had to learn to like grits…the more butter and cheese the better! I have discovered that I prefer the instant variety over the stone ground because of the texture. The stone ground kind of taste like there is some dirt in there! Shhh.. don’t tell. I am going to use your recipe next time!
    Jenna

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