I told Y'all, but would you listen?

Last night I cracked open the January edition of Bon Appetit magazine and flipped to the "10 best dishes of the year" section (starts on page 76) and felt vindicated. All year long, I've been extolling the virtues of grits. While my posts about cookies and chocolate always draw plenty of comments, the posts about grits just sort of languished there, commented upon by only a few die hard grits fans (obviously discriminating and excellent people).

I imagine, however, that most of Lex Culinaria's other visitors just skipped past the unfamiliar stuff, which is fair enough. But now, vindication comes in the form of a grits and cheese souffle courtesy of Bon Appetit. Ironic that just as grits are being touted (by someone other than me) as a great food, I am now down to the last dregs of my super fine grits with no reliable way to obtain more. Sigh.

As always, I have modified the recipe to my own taste, and the contents of my fridge. This would make a great lunch or brunch dish served with a green salad. A nice break from the more traditional quiche. The Bon Appetit recipe called for instant grits whereas I prefer to use "quick grits", which are just as fine, but less processed and more flavourful.

For four individual souffles you will need:

• 2 cups milk
• 3 cloves garlic, well bruised, but not minced
• 3 sprigs thyme
• 1/2 cup grated sharp cheddar
• 2/3 cup quick (not instant) grits
• 3/4 teaspoon sea salt
• 1/2 teaspoon pepper
• 3 eggs, separated

Preheat the oven to 375F

Simmer the milk and garlic and thyme together for 10-15 minutes. I just put mine in a 5 litre pyrex casserole in the microwave and zapped it for a few minutes until it started to bubble, let it sit for several minutes and then zapped it again and let it sit for a few more minutes. 

Fish out the garlic and thyme and stir in the salt, pepper, grits and cheese. replace lid on casserole (if using the microwave, or on the saucepan (if using the stove) and cook the grits for 5-7 minutes, stirring occasionally, until soft. Remove the grits from the heat source and allow to cool slightly. I transferred mine to a metal bowl and put it in the freezer for 10 minutes.

Whip egg whites until firm, but not dry, peaks form.

Stir egg yolks through the grits until throroughly combined. Fold the egg whites into the grits.

Spray 4 individual (400ml) souffle dishes (I use these) with oil and divide batter evenly between the dishes, filling as close to the top as you can. Place filled dishes in a roasting pan and add enough water into the pan to come half way up the sides of the souffle dishes.

Bake souffles until tops are puffed and brown and centres are set, about 30 minutes.

Either serve them in their dishes, or allow to cool for 5 minutes, run a knife around the egde of the dish, and invert onto a plate, turning them gently right side up. If you serve them this way, they will fall a little, but they are still lovely.

Clearly, Lex Culinaria is on the cutting edge of culinary innovation. ;-) Not only did grits make Bon Appetit's list of the years best foods, but braised short ribs did too! I think in 2006, I'll try to balze a new culinary trail with the Cheese in a Can my sister gave me for Christmas.

Comments

[Ivonne]

Interesting post.

To be honest I've never had grits and they're not part of my cooking repertoire. However, your recipe sounds delicious and I agree that they would make a lovely meal with a refreshing salad. Definitely worth a try.

Good for you for championing an often overlooked dish!

By the way, thanks for being a food magazine reader! I am often the butt of jokes for my food magazine addiction (I can't think of any other word for it). But as I keep telling people, there are some really worthwhile ideas in there!

Ciao!

[Erica]

Hear, hear! I'm a huuuuuge grits fan. I make them with shrimp and beer gravy.

[clare eats]

I have never tried grits, and I have no idea where to purchas them either :(

[Stephanie]

I just can't bring myself to eat them. And I'm living in the South!

[sam]

i never heard of grits til i came to the us.
I have had a couple of really good examples in retaurants.
And some appallingly bad versions too. Those terrible versions are what give grits a bad name, I think.

[Lyn]

Clare - try an italian grocer - thats where I get mine locally (in with the polenta). Otherwise I'm pretty sure USA Foods in melbourne carries it. They do internet orders. just google them and their website will come up.
Erica - I am all over your recipe. I'll be making it for supper tonight. I wonder is it an originally Cajun recipe as it has the holy trinity (peppers, celery and onion)? As I have all the ingredients in my house right now, This is going to be supper!
Stephanie - get on the grits wagon dear. You'll not be disappointed. Just do simple cheesey grits for unde a poached egg and some spinach. You'll be hooked. It's such an easy breakfast.
Sam - I agree, bad grits can be shocking. but the good ones make up for it.

[MulattaPreta]

just got back from the south TODAY!! i had grits again while i was visiting friends & miss living in the good ole (yeah right) south ALL over again. i dont recommend the italian route. while it IS the same thing, technically, the southern 'breakfast' grits are a touch different than italian polenta style... more delicate, white, yummier in a way. i promise i'll send u some if u email me your address. i leave again for norway next friday, so let me know!

[randi]

I adore grits. I grew up eating them in Florida( but my mom didnt make them, I worked at Amex and our cafeteria served them). For some odd reason they dont sell them here either, but I just hop down to MI and pick up some. They arent like the milled premium grits I order from Hoppinjohn but they'll do in a pinch. I can canada post you some if you want!!

[mireille]

you are rare, rare, rare. The only Canadian grits afi·cio·na·do we know. And the recipe looks wonderful, thank you. xoxo

[Fran]

Love grits. Yours look fabulous!