Atlanta Magazine
Written by Marie Nygren, Posted in atlanta magazine, farm to table, grits, inn at serenbe, marie nygren, Recipe Articles, serenbe, The Hil
This month Atlanta magazine is featuring a wonderful farm to table local eating guide which is very exciting for me because it features both the Farmhouse and the Hil restaurant both located in Serenbe.
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The magazine also features two of my recipes that I know you will enjoy! One is for my grits souffle and the other is for a wonderful summer salad with Cucumber, Fennel, Onion and Mint with a delicious Buttermilk Vinaigrette.
“This dish has been a favorite at The Inn at Serenbe since we opened in 1996. It works great for breakfast, a brunch, or even dinner. I love using fresh collards from Serenbe Farms, but kale works well also. The addition of stone-ground grits, we use JennyJack Grits, adds a lovely texture. And, the beauty of the dish is it can be made the day before.”
Here is my Grits Souffle recipe for you to enjoy.
- 1 lb. grated sharp chedder cheese or goat cheese
- 6 farm fresh or free range eggs, lightly whipped
- 2 cups cooked Jenny Jack grits**
- 1 cup cooked collards, chopped and drained
- 2-4 cloves garlic, finely chopped or pressed
- 1 tsp salt
- 2-4 dashes of tabasco
Combine all ingredients in a bowl and mix until well blended. Pour into a 9 x 13 casserole dish. Bake in a 350º oven for 35-40 minutes until golden brown.
** Grits
- 2 cups water
- 1/2 cup grits
- Boil water. Add grits and cook 5 minutes