southern solace

Family and friends are the best tonic to counter a week of devastating headlines. With our loved ones scattered across the country one of my husband and my biggest blessings is that we have friends nearby that feel just as close as relations. Thankfully this past Saturday night we already had two such couples on the books for a laid back dinner.

Perhaps it’s my own defense mechanism but when the world turns ugly I seek out beauty. In southern Ohio the daffodils are in full bloom. Thursday I drove my car up and down the hills and dales of Montgomery county, camera in hand. In my quest I ran into several friends and acquaintances, each encounter lightening each of our hearts. At one stop I spotted a spritely friend in her 90’s who invited me to dig up part of her yard and plant in my own. People are like that down here. Now each spring when I look out my window I’ll see Jean blooming in my courtyard.

Another way I get grounded is by cooking recipes that remind me of people I care about. My sister-in-law, Lynn, is a skilled chef and consummate gardener. A meal in her restored manor house is a real treat. How perfect that I would attempt to recreate her incredible grit soufflé for our casual dinner for six.

Make sure to use regular white grits, not quick or instant.

Grate a sharp white cheddar.

Heat the milk in a deep saucepan over medium-high heat just to the boiling point. Stir the grits into the milk, add the salt. Cook over low heat, stirring often for ten to fifteen minutes. Remove from heat when thick.

Stir in one cup of water. 

Add the eggs one at a time, stirring vigorously after each addition. Return the pan to medium-low heat and cook until thick, stirring frequently.

Stir in butter.

Then the cheese.

Spoon into a buttered soufflé dish.

Sprinkle the top with cayenne pepper to taste. Preheat the oven to 350 degrees. Bake for twenty minutes or until puffed and just beginning to brown.

Do Ahead-

If not baking right away allow the soufflé to cool to room temperature. Cover with plastic wrap and refrigerate for up to one day. Make sure to bring the soufflé to room temp before baking, otherwise the center will be cold.

The soufflé was a hit. Served up with grilled scampi and sautéed spinach (recipes to come in a following post). The six of us toasted good friends, small worlds, Spring which emerged just in time to remind us that there is indeed beauty in our world and Lynn’s amazing grit soufflé that made us all feel like we were indeed home.