Duhallow—a buttery, creamy new semi-soft farmhouse cheese out of County Cork Ireland—is added to tender grits and baked to create a mouthwatering soufflé—all you need for a wholesome lunch.

This dish is part of our pub fare menu.
Servings: Serves 6–8
  • 2 1/2 cups whole milk
  • 1 cup coarse white grits
  • 8 Tbsp. (1 stick) unsalted butter
  • 3 cups grated Duhallow or mild Cheddar cheese (about 7 1/2 ounces)
  • Salt and freshly ground pepper
  • 4 large eggs , separated
Note: You may also use instant grits to save time. Prepare them according to package directions, then begin the directions below at the point of preheating the oven.

Add milk and 2 1/2 cups water to a heavy, medium saucepan; bring to a boil over medium heat. Whisk in grits, and simmer 10 minutes, stirring constantly. Reduce heat to the lowest setting possible; cover and cook until grits are creamy and tender, stirring frequently, about 1 hour (time will vary depending on grits; add hot water if they are getting too thick).

Preheat oven to 350°. Transfer grits to a large bowl and cool slightly. Stir in butter and cheese; season to taste with salt and pepper. Stir in egg yolks.

Using an electric mixer, beat egg whites with a pinch of salt to stiff peaks. Fold into grits. Transfer to a large buttered ovenproof dish and bake until golden, about 45 minutes. Serve immediately.

Chef Armstrong recommends pairing this dish with a Zind-Humbrecht Gewürtztraminer.


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