This is another Southern grits dish my wife made. We had this as an ending dish one evening but this is also a perfect breakfast item. It is a kind of soufflé with grits as a stabilizer. It is quite good but we (I) burned our/my tongue(s) since the ramekins retained heat so well. If you are going to try this recipe, I suggest to let it cool for 10 minutes or so before tasting.
I have to ask my wife to fill in the recipe.
The amount below made 4 small ramekins like seen here (about 3 inch in diameter).
Grits:I made a batch of grits according to the recipe on the box. Basically it was 1 cup of milk, and a pinch of salt. I brought the milk just to the boil and stirred in 3 table spoons of grits. I brought it back to the boil then reduced to simmer and cooked for 5 minutes.
Grits “soufflé”: I preheated the toaster oven to 325 degrees then generously greased 4 individual ramekins (about 3 inch diameter). We had some leftover garlic chips. (a sliced garlic clove slowly sautéed in olive oil until it starts to brown, then quickly removed before it starts to burn). I cut the chips into small pieces and added them with 1/4 cup milk and 4 Tbs. butter and a cup of grated cheddar cheese to the cooked grits. I then took 2 eggs and slowly tempered them by adding spoonfuls of the hot grit mixture to the eggs and stirring. I added the tempered eggs to the rest of the grits mixture. I poured the mixture into the ramekins and put into the preheated toaster oven and cooked them for about 30 minutes.
The final dish was beautiful. The grits puffed up just like a soufflé. This is a a very satisfying dish. The garlic chips add a nice mellow garlic flavor that can’t go wrong with the combination of garlic and cheddar cheese. The texture is almost like a very firm pudding with a gritty texture (from the grits of course). I think it would also be good made with polenta. My husband found it good too but in his hurry to taste it really burned his tongue. Next time we will let it cool for a while.