Crispy Hominy and Cheese Soufflé with Thyme

Bring the liquid mixture (broth and half-and-half) to a boil in a 3-quart saucepan over medium-high heat. Add 1 generous pinch of salt and whisk in the grits. Reduce heat to medium low and simmer slowly for about 1 hour or until the grits are soft.

Place the egg yolks in a medium bowl. Whisk 1/2 cup of the hot grits into the yolks to temper them. Then pour the yolk mixture back into the remaining grits. Fold in the cheese, garlic, butter, some ground pepper, and the thyme. Let cool slightly.

Preheat your oven to 375 degrees (190°C (374°F)).

Butter a 2 1/2-quart soufflé dish.

In another bowl, whip the egg whites until they form stiff peaks. Fold the whites into the grits and pour everything into the prepared soufflé dish. Place the dish in a large roasting pan and fill with about 1/2 inch of boiling water. Bake the soufflé for 30–40 minutes or until set. Serve immediately.

Note: Many people like toppings on soufflés. Here are a few suggestions you might want to consider: caviar, crispy crumbled bacon, caramelized onions and mushrooms, small diced pickles.