One of the hallmarks of Southern cookin’ is grits—ground dent corn simmered with water, milk, or stock, whose most famous accompaniment is red-eye gravy made from ham fat and coffee. (I worked with a chef from the South who swore by the addition of a little Coca-Cola.) Here, grits are woven into a soufflé. Use old-fashioned stone-ground grits if at all possible. They take longer to cook, but the flavor is infinitely better than the so-called instant or quick-cooking varieties. I love the grits from Hoppin’
In a deep saucepan over high heat, bring
Separate the eggs, leaving the whites in a large bowl and the yolks in a medium bowl.
Beat the egg yolks and then slowly beat in
© 2004 John Ash. All rights reserved.