Souffléed Cheese Grits with Scallion and Bacon

© Katherine Stetson

For four servings:

  • 4 slices bacon
  • ½ cup chopped scallions, white and green parts
  • 1 garlic clove, very finely minced
  • ½ cup grits
  • 2 cups water
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup coarsely grated white cheddar cheese
  • 2 large eggs, separated
  • 1/8 teaspoon Cream of Tartar

Cook the bacon until crisp.  Drain on paper towels and crumble when cool.  Add the scallions and garlic to the bacon drippings and cook until softened.  Remove with a slotted spoon and set aside.

In a small saucepan, bring water to a boil and add grits.  Stir until thickened.  Pour into a medium bowl and add the butter, grated cheese, salt and pepper.  Mix until well combined.  Stir in the egg yolks when the mixture has cooled, followed by the scallions, garlic and bacon.

Whip the egg whites and Cream of Tartar into firm (but not stiff) peaks.  Stir 1/3 of the mixture into the grits.  Gently fold in the remaining egg whites and pour into a buttered eight-inch skillet or pie pan.

Bake in a preheated 350 degree oven for 35-40 minutes or until puffed and golden brown on top.  Serve immediately.

Copyright © Katherine Stetson, all rights reserved.