GRITS SOUFFLE (BAKED AWENDAW)

Want to step up your breakfast or brunch game like a Southerner? This straight forward recipe dates back pre- 1950's and doesn't really need much altering if you ask me. One of the thing cooks got right back then was baking. I currently live right down the road from where the recipe is said to be originated from (Awendaw, SC), so I don't want to get too carried away altering it. But feel free to mix in a little sharp cheddar or creamy goats cheese to kick up the flavor a bit like I did here. Just make sure you use good quality grits from companies like Marsh Hen Mill.

Cooks Note: For a little added color, place under your broiler for a couple of minutes until a nice golden brown color is achieved. You can also sprinkle a little extra cheese on top before placing under the broiler as well.

This dish goes well with: Eggs (poached or fried), venison chili, Southern style shrimp w/ gravy, venison sausage and gravy, various sausages, venison heart ham.

Serves: 6-8 people

INGREDIENTS

1 1/2 cups cooked grits

3 eggs (lightly beaten)

1 tablespoon plus 1/2 teaspoon melted butter

1 1/2 cups milk

1/2 teaspoon kosher salt (or to your taste)

ground black pepper to taste

3/4 cup cornmeal

1/4 cup softened goats cheese

DIRECTIONS

1. Pre-heat your oven to 375 F.

2. Cook your grits following the packages instructions. While still warm, add the 1.5 cups of grits to a bowl.

3. Add the eggs and butter to the bowl and stir until just combined.

4. About a 1/4 cup at a time, add the milk while mixing until it is all fully incorporated. Add in the cornmeal and mix until just combined. Season with salt and black pepper to your taste.

5. Pour in a greased deep baking dish or well seasoned 10" cast iron pan. Cook for 20-25 minutes or until just set.