Name: Hominy Grits Soufflé
Yield: Makes 4 to 6 side-dish servings
Ingredients: 3/4 cup white hominy grits (not quick-cooking); 1 cup boiling water; 2 cups whole milk; 1 teaspoon salt; 1/2 stick (1/4 cup) unsalted butter, melted; 4 large egg yolks, lightly beaten; 6 large egg whites

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Hominy Grits Soufflé

Active time: 40 min Start to finish: 1 1/2 hr

When Craig Claiborne accepted an invitation to a hunt breakfast in Virginia, he didn't understand that riding a horse would be part of the deal. He found the experience hair-raising but furnished us with a delightful account of that weekend — along with this fluffy rendition of the South's beloved grits. It makes a good side dish to almost any meat — especially ham, of course.

Cooks' note:

• You can use a double boiler to cook grits, but we think it's easier to stir them in a metal bowl as they thicken.

Recipe notes

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