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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Grits Spoonbread Recipe

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This recipe for Grits Spoonbread is from The Melbourne Employee Activities Committee Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Servings: 6 to 8 servings
Prep: 15 mins
Total time :1hr 20min
1 cup water
2 cups milk
3/4 cup white stone-ground grits
1 1/4 teaspoons salt, divided
1/4 cup butter
4 large eggs, separated
2 large egg whites
1 cup grated Parmesan cheese
1/2 teaspoon fresh thyme




Directions:
Directions:
1. Preheat oven to 350 degrees. Butter a 2-quart baking dish; set aside.
2. In a large saucepan, combine water and milk; bring to a boil over medium-high heat. Add grits and 1 teaspoon salt. Reduce heat to medium low; cook, stirring constantly, for 15 to 20 minutes, or until grits are thickened and smooth. (Grits will not be completely done.) Remove grits from heat.
3. Add butter. When butter has melted, add egg yolks, cheese, and thyme, whisking to combine. Let mixture cool to lukewarm.
4. In a separate bowl, beat all 6 egg whites and remaining 1/4 teaspoon salt at high speed with an electric mixer until stiff peaks begin to form. Gently fold into grits mixture. Spread mixture in prepared baking dish.
5. Bake for 40 to 45 minutes, or until spoonbread is puffed and lightly brown. Serve immediately.
Servings: 6 to 8 servings
Prep: 15 mins
Total time :1hr 20min

 

 

 

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