1980s Recipes + Menus

Ramp Grits Soufflé

April 1983
Learn more about ramps from an ex-Babbo chef.
  • 1 cup hominy grits
  • 1 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter
  • 2 large eggs
  • 1 pound Cheddar, grated
  • 1/2 cup trimmed and minced ramps
  • 3 tablespoons freshly grated Parmesan
  • cayenne to taste
  • In a heavy saucepan bring 3 1/2 cups water to a boil, stir in the grits in a stream with the salt, and simmer the mixture, covered, stirring occasionally, for 25 minutes, or until it is thick. Remove the pan from the heat, add 4 tablespoons of the butter, cut into pieces, and stir the mixture until the butter is melted. Add the eggs, 1 at a time, beating well after each addition, and stir in the Cheddar. In a small skillet cook the ramps in the remaining 2 tablespoons butter over moderately low heat, stirring, until they are softened, stir the mixture into the grits mixture with the Parmesan, the cayenne, and pepper to taste, and transfer the mixture to a buttered 1 1/2-quart soufflé dish. Put the dish in a baking pan, add enough hot water to the pan to reach halfway up the sides of the dish, and bake the soufflé in the middle of a preheated moderate oven (350° F.) for 1 hour, or until it is puffed and golden.
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