I recently saw a grits-based dish on a food show, but unfortunately it was a show about a restaurant (I was too late to catch the place's name) and not about cooking, so there was no recipe, but it looked interesting. Here's what I know:
The grits were cooked in water (not milk) in the pretty standard fashion, as far as I could see, I think for 1/2 hour.
Here's the part that interested me: when they were done, some of the hot grits were poured into beaten eggs (to temper), then the mixture was poured back into the grits.
Butter was added (they didn't show this step) and grated parmesan cheese. When all was smooth, it was ladled into ramekins (look like 6 oz size) 3/4 full, which were placed in a bain marie, which was in turn placed into an oven. It puffed up in the oven, almost like a soufflé (though the egg whites had not been separated out and whipped).
No cream was used.
Anyone hear of something like this? It's not so complex that I can't experiment, but a recipe would be nice.
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