Breakfast-for-dinner, that's a thing, right? Tonight we had Hominy Grits Soufflé (p13). I've never had this before, and loved it. The corny taste of the grits and their gritty texture against the smooth of the soufflé really appealed to me. On the other hand, my DH thought the dish was blah, and gave it some zip with Tabasco.
As soufflés go, this one was pretty easy to make. First you cook up some grits. When these are done, you beat in some butter (I think I omitted this), bacon fat, egg yolks, and some freshly ground black pepper. Then you whip the corresponding egg whites till they form stiff peaks, fold them into the grits mixture, and tump the mixture into a casserole. (A bit of Southern-speak there.) Top with some bread crumbs and bake at 350F for 45 minutes. Coming out of the oven, it was a proper puffy soufflé, then promptly collapsed in the middle as they do.
The recipe said it served four to six. We ate the whole recipe with a salad as dinner for two. I expect it would make a nice breakfast dish for four. (Six would be a stretch.)
Stop by Cookbook Countdown to see what other folks are making from their November cookbook. Why don't you choose a cookbook from your shelf and join in?