Yield
10 servings

Enjoy this new Southern classic with endless variations from Atlanta Chef Linton Hopkins. 

How to Make It

Step 1

Cook grits in milk until tender. Season with salt and generous pepper. Remove from heat and fold in cheese, scallions and butter.

Step 2

Check seasoning. Fold eggs in, a few at a time, until emulsified.

Step 3

Butter a soufflé dish and fill 3/4 of the way. Bake at 350 degrees with high fan until golden brown.

Step 4

Allow to set prior to serving.

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