By no means try to prepare this soufflé with quick-cooking or instant grits.
Makes 4 servings
INGREDIENTS:
- 1 cup bread crumbs
- 4 leaves of turnip greens, stems removed
- 2 cups water
- 1⁄2 teaspoon salt
- 1⁄2 cup stone-ground grits
- 1⁄2 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- Freshly ground black pepper to taste
- Tabasco sauce to taste
- 1⁄2 cup chopped cooked ham
- 1 garlic clove, minced
- 4 large eggs, beaten
INSTRUCTIONS:
- Preheat the oven to 350°F.
- Butter a 1 1/2-quart soufflé dish or casserole, sprinkle the bread crumbs over the bottom and sides, and set aside.
- In a pot of boiling water, blanch the turnip greens for 1 minute, drain, chop finely, and set aside.
- In a heavy saucepan, combine the water and salt and bring to a boil.
- Gradually add the grits, stirring, reduce the heat to low, and cook 15 to 20 minutes or until thick and creamy, stirring constantly.
- Remove the pan from the heat, add the turnip greens, cheese, butter, pepper, Tabasco, ham, and garlic, and stir until well blended.
- Add the eggs and stir until well blended.
- Scrape the mixture into the prepared dish and bake until golden brown, 30 to 35 minutes. Serve hot.
