Roasted Garlic and Rosemary Grits Soufflé
(recipe, Matt Lee & Ted Lee)
- 6 ramekins (4-ounce size)
- 6 strips parchment paper, each 4 to 6 inches wide
- Butcher’s twine
- ½ cup stone-ground grits
- ½ cup half-and-half
- 3 cups water
- 1½ tsp. kosher salt
- 6 cloves garlic, unpeeled
- 1 tsp. extra-virgin olive oil
- 2 egg yolks
- 1 tsp. finely minced fresh rosemary
- ½ tsp. freshly ground black pepper
- 6 egg whites
- 3 Tbsp. finely grated Pecorino Romano
- Place the grits in a small bowl and fill with water. Stir the grits gently. When they settle, pour off any chaff floating on the surface and drain the grits.
- Put the half-and-half, water and 1 teaspoon salt into a 2-quart saucepan. Cover, and bring to a boil over medium-high heat. Add the grits and reduce the heat to medium. Stir constantly for 8 minutes, then reduce the heat to low. Simmer the grits for about 25 minutes, stirring every 2 to 3 minutes, until they are creamy, soft, and just slightly soupy. (They should fall easily from a spoon.)
- Meanwhile, place the garlic cloves in a small ovenproof dish and brush with olive oil. Broil the garlic about 2 inches beneath the flame or heating element until the skins blacken and the cloves have softened, about 6 minutes. Remove and cool. Cut the skins off and discard. Sprinkle the remaining ½ teaspoon salt over the garlic and mash to a purée with the flat side of a chef’s knife. Set aside.
- Preheat oven to 350 degrees.
- In a medium bowl, beat the egg yolks until creamy yellow in color. Slowly pour 1 cup of grits into the yolks, whisking constantly. When the mixture is smooth and a sunny pale yellow, add it to the pan with the remaining grits and whisk thoroughly. Add the garlic purée, rosemary, and pepper, and whisk to distribute evenly.
- Using an electric mixer or whisk, beat the egg whites in a large bowl to stiff peaks. Using a large serving spoon, fold them gently into the grits by spoonfuls, just until combined.
- Pour the mixture into ramekins. Tie a paper strip around each ramekin with twine so it extends 3 inches above the rim. Sprinkle each soufflé with 1½ teaspoons cheese. Bake on the middle rack for 35 minutes, or until the soufflés have risen into their paper collars and are barely browned on top.
- Remove from the oven and serve immediately, letting guests unwrap the parchment themselves.
The Lees encircle each ramekin with a strip of parchment tied with butcher’s twine to help contain the soufflés as they rise out of the containers.