This dish gets its roots from the South.
1 1/2 cups whole milk
1 teaspoon Kosher salt
1/4 cup grits
3/4 cup grated aged Cheddar cheese
2 large egg yolks
3/4 cup pureed canned corn
1/4 teaspoon fresh-ground pepper
3 large egg whites
1. Make the grits: Preheat oven to 375 degrees F. Bring milk to a simmer in a small saucepan over medium heat. Add 1/2 teaspoon salt and, stirring constantly, add grits in a slow, steady stream. Continue stirring until thick - about 25 minutes. Transfer to a large bowl and cool slightly.
2. Make the pudding: Stir cheese, yolks, and corn into the grits. Transfer mixture to a large bowl and add remaining salt and the pepper. Beat egg whites in a large bowl until stiff peaks form. Gently fold egg whites, in thirds, into the corn mixture. Fill eight 1-cup ramekins and place on baking sheet. Bake until puffed - 40 to 45 minutes. Serve immediately.
(based on individual servings)
Total Fat: 6 g
Saturated Fat: g
Cholesterol: 71 mg
Sodium: 378 mg
Carbohydrates: 10 g
Fiber: 1 g
Protein: 7 g
Originally published in Country Living.
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