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Foley House Inn
Innkeeper's Summer Special
(Sunday - Thursday)
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1 nights lodging in Garden or Deluxe level room
River Boat tour for 2
Trolley tour for 2
Six Pence Pub
$25.00 Gift Certificate
$299
Additional nights at $199
800-647-3708
Check Availability
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Savannah's Inn-Site
July 2009
Brought to you by the Foley House Inn
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Greetings!
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.
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| Grits Souffle with Greens
& Sweet Onion
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1/2
stick unsalted butter
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1/2 lb. mixed
greens, such as turnip, collard, mustard or Swiss chard,
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1/2 Vidalia or
other sweet onion, chopped
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1 garlic clove,
chopped
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1/4 cup chicken
broth
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1 3/4 cups milk
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1/2 cup heavy
cream
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3/4 cup grits
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3 green onions,
white and pale green portions only, chopped
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1 1/2 tsp. fresh
thyme leaves
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Salt and freshly
ground pepper, to taste
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1/2 cup shredded
cheddar cheese
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3 eggs,
separated
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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.
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 Our pledge to you is that we will NEVER serve you plain grits!
Sincerely, Allisen & Grant Rogers
Foley House Inn |
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