Grits and Greens Souffle

A fancy pants brunch or side dish I'm stashing to make for friends who are too high-faluting to go for good old cheese grits with a side of greens. This is an elegant introduction to classic Southern subsistence foods. Found in The Times-Picayune.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1  tablespoon  breadcrumbs, dry
• 1  cup water
• 1  cup milk
• 1⁄2 teaspoon salt
• 1⁄2 cup quick-cooking grits
• 2 1⁄2 ounces cheddar cheese, sharp, grated
• 4  tablespoons unsalted butter
• 1⁄4 cup half-and-half
• 1⁄4 teaspoon black pepper, coarsely ground
• 2  garlic cloves, mashed
• 2  egg yolks
• 2  egg whites
• 1⁄3 cup  turnip greens, fresh, chopped (half of a 10-ounce package of frozen turnip or mustard greens)
• 1  tablespoon bacon grease

Directions

1. Preheat the oven to 350 degrees. Butter a 1-quart souffle dish or casserole and then sprinkle it with the bread crumbs to coat the bottom and sides.
2. In a saucepan, bring the water, milk and salt to a gentle boil and stir in the grits. Return the mixture to a boil, stirring constantly. Reduce the heat and simmer, stirring often, until thick, 4 to 5 minutes. Remove from the heat and add 1/2 cup of the cheese, the 4 tablespoons butter, half-and-half, the pepper and garlic.
3. In a bowl, lightly beat the egg yolks. Stir into the grits and stir until the cheese and butter are melted. Let cool for 10 minutes.
4. In 1/2 cup boiling, salted water, blanch the turnip greens. Remove from the heat and drain. Squeeze dry. Mix the greens with the bacon grease and spread on the bottom of the prepared baking dish in an even layer. Sprinkle with the remaining cheese.
5. In another bowl, beat the egg whites until stiff. Gently fold the egg whites into the grits mixture. Pour the mixture over the cheese and smooth the top with a spatula. Bake until puffed and browned, 40 to 45 minutes. Serve immediately.