Savory Grits Souffle

Chef Darin Sehnert is the Executive Director of the 700 Kitchen Cooking School inside the Mansion on Forsyth Park.  Over the last 8 years he’s taken a beautiful space hidden in the back of the Mansion’s restaurant 700 Drayton and turned it into one of Savannah’s top attractions.  Since 2008 his classes have also been named #1 attraction in the U.S. by the users of Trip Advisor.com.

His classes range from Low Country Cuisine to Italian fare and even Savannah Christmas Brunch.  He’s been featured in several publications and even appeared HGTV and Food Network.  Chef Darin had a few recipes sitting around to share, but he personally picked this Savory Grits Souffle as his choice for our first of twelve recipes for the holiday season.

To learn more about Chef Darin and the 700 Kitchen Cooking School click here.

Ingredients

  • 1.5 cups chicken stock
  • 1.5 cups milk
  • 1 cup quick-cooking grits.
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup sliced mushrooms
  • 1/2 cup sliced green onions, white and light green parts
  • 1 cup 1/4″ diced red bell peppers
  • 4 cloves garlic, minced
  • 2 teaspoons finely chopped fresh rosemary
  • 3 eggs
  • 1 cup sour cream
  • 1/2 cup shredded parmesean or asiago cheese
  • 1/2 cup shredded cheddar cheese

Directions

Pre-heat oven to 375 degrees.

Combine chicken stock, milk, grits, kosher salt and pepper in a 3 quart saucepan.  Let grit mixture sit for about 10 minutes for grits to begin absorbing liquid.    Place on the stove over medium heat just until mixture begins to simmer.  Turn heat to low and cook for about 45 minutes, whisking periodically.  Cook until grits are fluffy.

While grits are cooking, preheat a 10-inch saute pan over medium heat.  The pan is ready when your hand can feel heat radiating from the pans surface when held about 6 inches above the pan.  When pan is ready, add olive oil and butter.  Add mushrooms, green onions and red bell pepper.  Season vegetables with kosher salt and pepper.  Cook until soft and tender, about 5-6 minutes.  Add minced garlic and rosemary and continue cooking another 2 minutes more.  Remove from heat and set aside to cool slightly.

In a large mixing bowl (6-8 quart) combine eggs and sour cream, beating to blend well.  Add both of the cheeses, the grits and the sauteed vegetables.  Mix well to thoroughly combine all ingredients.  Grease a 2 quart casserole dish with vegetable spray or butter and pour grit mixture into pan.  Bake at 375 degrees for about 45 minutes until center no longer jiggles.  Serve hot.

8-10 servings.

During the week, besides catching me on the nightly news, I participate in countless fundraisers and community events that take place in and around Savannah. On the weekend you’ll likely find me either tinkering with a new recipe or exploring something or somewhere with my family. During football season, you’ll find me parked in front of a TV-glass of red wine in hand-cheering on my Miami Dolphins or Hurricanes.

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