Grits, Ham, and Turnip Greens Soufflé

I can’t remember whether the grits soufflé awarded a prize at a March of Dimes Gourmet Gala in Louisville, Kentucky, included country or regular smoked ham. Since then, I’ve made it with both types (as well as with various cheeses) and loved each and every rendition, so feel free to use whichever suits your taste. I do strongly advise, however, that you make the effort to acquire stone-ground grits for this particular recipe, since both the flavor and texture make all the difference. By no