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In This Issue
The beat goes on
Innkeeper's Special
Grits Souffle
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Savannah's Inn-Site
July 2009
Brought to you by the Foley House Inn

This month our staple Grits is on the menu. There are a variety of ways to serve grits. Many people enjoy them with butter and cheese. This month's recipe bakes them in a souffle.

Three-quarters of grits sold in the United States is sold in the South stretching from Texas to Washington D.C., also known as the "grits belt". The state of Georgia declared grits its official prepared food in 2002. Similar bills have been introduced in South Carolina, with one declaring, "Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality...grits could very well play a vital role in the future of not only this State, but also the world." Charleston's newspaper The Post and Courier proclaimed in 1952, "An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace."

Remember...if your host serves you plain grits in the morning, that is a polite way of letting you know that you have overstayed your welcome.
Grits Souffle with Greens
& Sweet Onion
Grits Souffle
  • 1/2 stick unsalted butter
  • 1/2 lb. mixed greens, such as turnip, collard, mustard or Swiss chard,
  • 1/2 Vidalia or other sweet onion, chopped
  • 1 garlic clove, chopped
  • 1/4 cup chicken broth
  • 1 3/4 cups milk
  • 1/2 cup heavy cream
  • 3/4 cup grits
  • 3 green onions, white and pale green portions only, chopped
  • 1 1/2 tsp. fresh thyme leaves
  • Salt and freshly ground pepper, to taste
  • 1/2 cup shredded cheddar cheese
  • 3 eggs, separated
  • 1/2 cup grated Parmigiano-Reggiano cheese

Preheat an oven to 350°F. Lightly butter a 9-by-13-inch baking dish.

Stack 5 or 6 leaves of the greens on top of one another and roll up tightly. Cut on a diagonal into thin strips. Repeat with the remaining greens.

In a large fry pan over medium-high heat, melt the 4 Tbs. butter. Add the greens, sweet onion and garlic and cook, stirring occasionally, until the greens are wilted, about 10 minutes. Add the broth, reduce the heat to medium, cover partially and cook until the greens are tender, about 20 minutes more. Remove from the heat and let cool. Pour the greens into a sieve and drain well, pressing out any excess liquid. Transfer to a large bowl.

In a heavy saucepan over medium heat, bring the milk and cream to a simmer. Slowly stir in the grits, green onions and thyme, and season with salt and pepper. Reduce the heat to low, cover and cook, stirring frequently, until the grits are soft and the liquid is absorbed, about 20 minutes. Adjust the heat as needed to keep the grits cooking gently. Remove from the heat and stir in the cheddar cheese. Spoon the hot grits into the bowl with the greens and stir well to combine.

In a small bowl, lightly beat the egg yolks with a fork and quickly stir into the grits mixture. In a large bowl, using an electric mixer on high speed, beat the egg whites until stiff peaks form. Stir one-fourth of the beaten whites into the grits mixture. Using a rubber spatula, gently fold the lightened grits mixture into the remaining egg whites. Pour into the prepared dish. Sprinkle with the Parmigiano-Reggiano cheese.

Bake until the soufflé is puffed and golden, about 40 minutes. Serve immediately. Serves 6.

parlor chandleer
Our pledge to you is that we will NEVER serve you plain grits!

Allisen & Grant Rogers
Foley House Inn