Temps de cuisson: 30 minutes Portions: 8
1 1/2 cups Whole Milk
1 teaspoon kosher salt
1 cup grits
3/4 cup grated aged cheddar cheese
2 egg yolks
3/4 cup pureed canned corn
1/4 teaspoon fresh ground pepper
3 egg whites
Make grits: Preheat oven to 375 degrees. Bring the milk to a simmer in a small saucepan over medium heat. Add 1/2 tsp. salt and, stirring constantly, add grits in a slow, steady stream. Continue stirring until thick -about 25 min. Cool slightly.
Make the pudding: Stir cheese, yolks and corn into the grits. Transfer the mixture to a large bowl and add remaining salt and pepper. Beat the egg whites until stiff peaks form. Gently fold egg whites into the corn mixture.
Spray 8 one cup ramekins with coooking oil spray, and fill with corn mix. Place on a baking sheet, and bakes until puffy and golden, about 40-45 minutes. Serve immediately. We love to garnish with fresh sliced tomatoes and crispy bacon.