Cheesy Grits Casserole
Over the years, my love of stone-ground yellow grits has turned me into a certified grits snob. And, like most Southerners with a grits chip on my shoulder, I tend to blame flavorless “quick grits”—the finely milled, prepackaged variety that has been pre-steamed to be partially cooked—for unfairly maligning this Southern delicacy’s reputation. So imagine my surprise when I discovered, thanks to an ingenious Craig Claiborne recipe, that this puffy, soufflé-like casserole is actually much better made with quick grits. There’s just no denying texture that light and airy. You can, of course, use stone-ground grits; the casserole will be a littler grainier but equally flavorful.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Preheat the oven to 425°F. Generously butter a 2-quart soufflé dish and place in the freezer.
Step 2
Bring the milk and water to a boil in a large saucepan. Whisk the grits into the milk mixture in a slow, steady stream and bring the mixture back up to a low boil. Reduce the heat to a simmer and cook and stir for 3 to 5 minutes, until the grits are just tender. Season with salt and pepper to taste.
Step 3
Remove from the heat and stir in the Cheddar cheese, hot sauce, and nutmeg. Transfer the mixture to a large bowl and let cool slightly.
Step 4
Whisk the egg yolks into the grits until fully combined. Place the egg whites in a large bowl and beat with an electric mixer until soft peaks form, about 2 minutes. Fold in one-third of the egg whites to lighten the mixture, then gently fold in the remaining whites.
Step 5
Spoon the mixture into the prepared dish, spread evenly, and sprinkle with the Parmesan cheese. Bake for about 25 minutes, until puffed and firm around the edges and still slightly soft in the center. Remove from the oven and let sit for about 5 minutes before serving warm.
