Serenbe Style and Soul

with Marie Nygren



November 2013



Grits Souffle

Written by , Posted in Recipes

  • 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

Please click Atlanta Magazine for the summer salad recipe.

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