I’ll admit, it is one of the times that my husband humors me. He eats and appreciates as much as he can, but he knows this night when I crave a cheese souffle for dinner he is paying for all the heavy pork or fried potatoes that I prepare because they are more his preference. He is adorable in his ability to put up with what he doesn’t prefer while waiting for what he does.
But I digress.
I was lucky enough to see an episode of The Chew today while Carla prepared her Cheddar Grits Souffle. (I’ll admit that she and Clinton are why I suffer the others.) I think she is by far the most approachable and entertaining of the bunch, not to mention that she cooks food that real people can make and find delicious. I must give substantial kudos to her today. Her strength is usually desserts. This souffle is genius. And now my husband is a fan of souffles!
The grits add the substance that a plain egg cannot muster. It was like a very very light version of grits; not a heavy souffle. The grits can handle the cheese without it getting goopy and slimey; instead, they hold up and allow the cheese’s sharpness to delight. Her recipe calls for a Tomato Gravy, which to me sounds sublime, but I thought I was pushing his limits with a souffle, so served it sans gravy and instead his favorite Shrimp sauteed in Jalapeno Jelly. The jalapeno heat went really well with the souffle.
Last month while I was in North Carolina, I bought a couple of bags of grits. Unfortunately, here in Kansas, grits are relegated to a finer grind produced by the guy in the quaker hat. It’ll do, but I must say, I am glad that I snuck these past the TSA; they are just the right coarseness and homey-ness. Do what you can to get a stone-ground or otherwise genuine coarsely ground grit.
Then give this dish a try. It’s really comforting and delicious. Works well for dinner, but I am already looking forward to the scrap I saved back to reheat for my breakfast tomorrow. It would do well at a brunch or lunch as well.