Slow-Simmered Grits & Aged Cheddar Spoonbread with Folded Spring Greens

Instructions

1. 1

   Preheat your oven to 375 degrees Fahrenheit. Generously grease the inside of a 1.5-quart baking or soufflé dish with 1 tbsp unsalted butter so the spoonbread has a slick surface to climb as it bakes.

   5 min

   Tip: Brushing the butter in upward strokes on the sides of the dish helps guide the soufflé's rise.

2. 2

   In a heavy-bottomed saucepan over medium-high heat, combine 2 cups whole milk and 2 cups vegetable broth. Once it reaches a gentle boil, slowly whisk in 1 cup stone-ground yellow grits. Reduce the heat to its absolute lowest setting, cover the pot, and let it slow-simmer. You must treat these grits with patience, stirring every few minutes so they release their starches, for about 30 minutes until deeply tender and thick.

   30 min

   Tip: Stone-ground grits need low heat and time to fully hydrate without scorching the bottom of the pot.

3. 3

   While the grits are beginning their simmer, melt the remaining 1 tbsp unsalted butter in a small skillet over medium heat. Add your finely chopped 1/2 cup spring greens and sauté for just a minute or two until barely wilted. Remove from the heat immediately so they keep their vibrant color.

   5 min

   Tip: Don't overcook the greens here; they will continue to cook in the oven.

4. 4

   Carefully separate 4 large eggs. Place the yolks in a small bowl. In a large, impeccably clean glass or metal bowl, add the egg whites and 1/2 tsp cream of tartar. Using an electric hand mixer, whip the whites on medium-high speed until stiff, glossy peaks form. This aeration is the secret to elevating our humble grits.

   10 min

   Tip: Ensure there is not a single drop of yolk in your whites, or they will refuse to whip.

5. 5

   When the grits are tender and have absorbed the liquid, remove the pot from the heat. Moving quickly, vigorously stir in the egg yolks to temper them into the hot mixture. Then, stir in 1.5 cups aged sharp white cheddar, the wilted spring greens, 1 tsp kosher salt, 1/2 tsp freshly cracked black pepper, and 1/4 tsp cayenne pepper. Mix until the cheese is completely melted and the batter is smooth.

   5 min

   Tip: The residual heat from the slow-simmered grits will easily melt the aged cheddar.

6. 6

   Here is where the magic happens. Take one-third of your stiff egg whites and stir them directly into the heavy grits mixture to lighten the base. Then, gently fold in the remaining egg whites in two separate batches. Use a delicate, sweeping figure-eight motion with a rubber spatula, bringing the batter from the bottom of the bowl up over the top. This gentle folding technique is crucial so you don't deflate the air bubbles you just worked so hard to create.

   5 min

   Tip: Stop folding the moment no white streaks remain. Over-folding leads to a dense spoonbread.

7. 7

   Gently pour the folded, cloud-like batter into your prepared baking dish. Place it on the middle rack of the oven and bake undisturbed for 35 to 40 minutes. The spoonbread will puff up beautifully, turning deeply golden brown on top while remaining slightly jiggly in the very center.

   35 min

   Tip: Do not open the oven door during the first 30 minutes of baking, or the sudden rush of cool air might cause the spoonbread to collapse.

8. 8

   Remove the spoonbread from the oven. It will immediately begin a slow, dramatic descent, which is perfectly natural for a soufflé-style dish. Let it rest for 5 minutes before scooping it out with a large spoon to serve.

   5 min

   Tip: Serve immediately alongside a crisp spring salad or roasted vegetables.