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Spinach and Grits Souffle

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I based this dish roughly off a recipe for a mushroom and grits souffle from Stalking the Green Fairy, by James Villas.

Bring 4 cups of water to a boil, add a dash of salt, and add 1 cup stone-ground white grits, stirring them in with a wooden spoon. Lower the heat to low, cover, and simmer for 20 minutes, stirring every 5 minutes to keep the grits from sticking.

Grease a 2-quart Pyrex casserole dish and preheat the oven to 350 degrees.

Turn off the heat on the grits, and stir in:

  • 1/2 stick butter,
  • a couple of teaspoons soy sauce,
  • a splash of dark sesame oil,
  • ground nutmeg,
  • freshly ground black pepper,
  • dried red pepper flakes,
  • 1/2 package of frozen spinach (more, if you can get it–we ran out)
  • 5 eggs, beaten
  • 3 cloves garlic, minced
  • optional (I didn’t use this but I think it would be good): grated sharp cheddar cheese

Pour into the greased casserole dish. Sprinkle with something pleasant–I used a few french-fried onions, the original recipe calls for buttered breadcrumbs, or I bet some Parmesan cheese would go nicely.

Bake for about 45 mins to an hour at 350 degrees, until puffed and golden.

It’s not really a souffle, as far as I know–I think real souffles have the whites beaten to stiff peaks and then folded into a bechamel-type sauce thickened with the yolks–but it’s a pleasant, tasty dish, somewhat healthy as is, and would be positively wholesome with a larger proportion of greens.

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Written by orata

February 19, 2008 at 6:51 pm

Posted in recipes

Tagged with , , ,

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