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.
The Hil is owned and operated by the restaurant’s namesake Chef Hilary White and husband Jim White. The Hil is their vision for a refined, yet informal, neighborhood restaurant, with a dedication to serving simple, farm-fresh cuisine.
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.
- 2 cups water
- 1/2 cup grits
- Boil water. Add grits and cook 5 minutes