Several times I have mentioned grits soufflé thinking the recipe had long ago been posted. Thanks to a number of you who have asked how to make it, I learned that the how to didn’t exist on any of my WordPress postings. That’s an oversight that needs to be remedied!
4 cups milk
1 stick butter
1 cup grits
4 T. butter
salt to taste
In the top of a double boiler, combine butter, milk, grits and salt to taste. Cook until the consistency of cream of wheat, stirring occasionally. Remove from heat and beat with a hand mixer for 5 minutes. Pour into a lightly buttered baking pan, dot with butter and sprinkle with Parmesan cheese. Bake at 350 until top is lightly browned.
What could be easier? Though quick grits work, my preference is for the longer cooking ones though they are often hard to find. Some who I’ve given the recipe to have asked if it’s important to use a double boiler. I’ve done it without, but the result is much better with a double boiler as it slows the cooking time, especially important when quick grits are used.
Believe me when I tell you this is always the first dish that disappears from the table, and it is one of those things that goes with any meat or seafood. This tried and true recipe was given me many years ago by the mother of a college friend, and it is the one thing that I’ve made over and over and over again. Try it, and let me know how you like it.
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21 thoughts on “The Forgotten Grits”
We love grits, a delivery vehicle for butter & cheese of any kind! They have a bad rap I guess due to their Southern heritage or the name 🙂 I always find it humorous when people say they like polenta but not grits 🙂
Did you say grits? We love them and your recipe sure looks like it would be a hit with this crowd. Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
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I’m copying the recipe. Thank you, Lulu!
When you try it, Amy, let me know how you liked it.
Looks easy and delicious! Never seen a recipe with Parmesan, can’t go wrong with that!
OH you are so right…. I cook a grits souffle very very close to your recipe and my
whole family gobbles it up. It goes with everything doesn’t it?
Love our grits in Alabama! I pinned your recipe to use soon. I have several good cheese grits recipes but all use cheddar. The parmesan sounds very good and I like beating them before you bake.
Surprisingly, grits was one of my mother-in-law’s favorites. I would have loved to wow her with this at home!
I love grits and polenta but my family does not. My husband won’t even eat oatmeal — he doesn’t know how good it is for him and what he’s missing. 🙂 Have a great week. Tammy
You might surprise him with this one!
Us southerners do love our grits! I know everyone will enjoy your recipe.
Quaker Grits?…in South Carolina it is against the law to use anything other than Adluh, Stone ground grits…made right here in Columbia, SC. Really…I didn’t even know anyone else made them.
Adluh Flour – Allen Bros. Milling Company
Stone ground are definitely my favorite, but I can’t always get my hands on them. When I am in Maine, I have to take what I can get and sometimes that’s Quaker!!
I would think….
I was just trying to sound like an elitist Southerner…even though I am from New Jersey…..
I have never had grits. I haven’t seen them in the stores, now I will look!
I’m betting you would like these. If you can get stone ground, that’s even better.
One of my favorite……if not the most favorite foods in the world!
Then you will like this dish!
wow!! yum – can’t wait to make this – we love grits, especially savory.
I’ve never seen anybody turn this dish down, not even in Maine! It’s sometimes hard to find the right grits there.