Hominy Grits Soufflé Recipe Epicuriouscom

Steps:

• 1. Preheat the oven to 425°F. Lightly butter a 4-cup souffl´ dish.
• 2. Combine 1 1/2 cups water and the milk in a heavy saucepan and warm the mixture over medium-low heat. Slowly stir or whisk in the grits until smooth and thickened, about 15 minutes. Remove from heat.
• 3. Lightly beat the egg yolks in a bowl. Gradually stir some of the hot grits into the yolks to temper them. Then stir the tempered egg yolks into the grits. Set aside to cool slightly.
• 4. Stir the Parmesan cheese, Tabasco sauce, salt, and pepper into the grits.
• 5. Place egg whites in a bowl, add a pinch of salt, and beat with an electric mixer until the whites are stiff but not dry. Using a rubber spatula, fold the whites into the grits until just combined. Scrape the mixture into the souffl é dish and bake in the center of the oven until the soufflé rises and is lightly browned on top, about 30 minutes. Serve immediately.

Steps:

• For the breadcrumbs: Melt the butter in a large saute pan over medium heat. Add the anchovy paste and cook for 30 seconds. Add the garlic and cook for 1 minute.
• Stir in the breadcrumbs and cook until lightly golden brown. Stir in the green onions, parsley and thyme and season with salt and pepper.
• For the shrimp: Heat the oil in a large saute pan over medium heat until it begins to shimmer. Add the bacon and cook until golden brown and crispy, about 7 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels and reserve. Reserve the pan with the oil to cook the shrimp.
• Whisk together the rice flour and 1 1/4 cups water in a large bowl and season with salt and pepper. Let rest for 5 minutes. Combine the cumin, ancho powder, chile de arbol, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Season the shrimp on both sides with the spice mixture.
• Return the pan with the bacon fat to the burner and heat over high heat until it begins to shimmer. Dip the shrimp in the batter and let the excess drip off. Saute the shrimp in batches until lightly golden brown and just cooked through, 1 to 2 minutes per side.
• For the grits: Put the hominy in a food processor with 1 cup of the cream and pulse until coarsely chopped.
• Bring 2 cups of the shrimp stock to a simmer in a medium saucepan, add the hominy mixture and stir to combine. Cook until soft, about 5 minutes, adding more stock if needed. Add the Monterey Jack, Cheddar and the remaining cup of cream and cook until incorporated, about 2 minutes; season with the cayenne, salt and pepper.
• Spoon the grits into bowls. Top each with 5 shrimp for an entree portion or 3 shrimp for an appetizer. Sprinkle with the breadcrumbs and garnish with the reserved bacon.

Steps:

• Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
• Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
• Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
• Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.

Steps:

• Pour grits into boiling salted water and stir until it reaches the boiling point.
• Lower heat and simmer slowly for an hour, stirring frequently.
• When ready to serve, add butter and beat well for a few minutes.

Steps:

• Day before, add two teaspoons of salt to the boiling water and add the grits gradually, stirring constantly. Cook over low heat, stirring frequently, thirty to forty minutes.
• Stir in the almonds and let mixture cool to warm.
• Pack the warm grits into straight sided iced tea glasses that have been rinsed out with cold water. Chill overnight.
• Next day, loosen around the grits with a knife and allow to unmold. Cut into 1/2 inch thick circles.
• Heat the bacon drippings or lard in a heavy iron skillet.
• Dip the circles in flour and then in the eggs combined with the remaining salt and two tablespoons water.
• Fry the circles in the hot fat until browned on both sides.
• Yield: about twenty circles, 5 servings.
• Heritage cook book.