Grits are made from corn grown across the south and for hundreds of years have been the center of the Southern diet and culture. Historically, the port cities that were settled by Europeans (Charleston, Wilmington, Savannah and New Orleans) preferred white corn. Moving inland, yellow corn was the choice.
Grits for breakfast, grits for lunch and grits for dinner. From grits and eggs to shrimp and grits, there seem to be many variations. Purists will tell you not to mess them up by adding anything other than salt and a little butter. In my attempt to lighten the dish up, (as in a souffle) I got carried away with the addition of a few bell peppers as well. I think these ingredients compliment the Creole Sauce.
- 1 cup quick cooking grits
- 1 teaspoon salt
- 4 tablespoons butter
- 1 cup sharp white cheddar cheese, shredded
- 1/4 cup green bell peppers, diced
- 1/4 cup red bell peppers, diced
- 4 drops Tobasco sauce
- 4 eggs
- 1 recipe Creole Sauce
- In a medium saucepan, bring salt and 4 cups of water to a boil.
- Add grits, reduce heat, cover and simmer for 5 minutes (until thickened).
- Stir occasionally.
- Remove saucepan from heat, add butter, cheese, bell peppers and Tobasco.
- Stir until butter and cheese are melted and well mixed.
- Separate eggs, beat whites until they form glossy peaks.
- Add egg yolks to the grits and cheese mixture, stir until blended.
- Gently fold the egg whites into the grits.
- Pour souffle into a buttered 9×13 inch baking dish or several individual souffle dishes. ( I prefer individual when serving along side an entree, like Eggs Nola).
- Bake until puffed and slightly golden, about 45 minutes for either size.
- Spoon warm Creole Sauce over grits and serve.
- Always have extra sauce and Tobasco to pass around.