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.
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.
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