Yield: 8 Servings
|½ cup||Sour cream|
|¼ cup||Quick-cooking grits; uncooked|
|½ cup||Shredded Monterey jack cheese|
|½ teaspoon||Hot sauce|
|3 larges||Eggs; separated|
|Tomato roses; for garnish|
|1 pack||(10 oz.) frozen chopped spinach|
|2 tablespoons||Butter or margarine|
|2 cups||Diced fresh mushrooms|
|½ cup||Finely chopped onion|
|2||Cloves garlic; minced|
|⅓ cup||Sour cream|
|½ teaspoon||Dried thyme|
SPINACH MUSHROOM FILLING
Coat a 15x10 inch jellyroll pan with cooking spray. Line pan with wax paper, allowing paper to extend beyond edges of the pan. Coat wax paper with cooking spray and set aside.
Bring milk to a boil in a large saucepan. Stir in sour cream and grits (mixture will look curdled). Cover, reduce heat, and simmer 5 minutes or until thickened. Remove from heat, and stir in cheese and hot sauce.
Beat 3 3gg yolks until thick and pale. Stir about one-fourth of hot mixture into yolks. Stir into remaining hot mixture.
Beat 6 egg whites at high speed with an electric mixer until stiff peaks form. Fold one third of egg whites into grits mixture; gently fold in remaining egg whites. Pour into prepared pan.
Bake at 350 for 15-20 minutes or until puffed and lightly browned. Loosen edges of souffle with a metal spatula. Turn souffle out onto a double layer of wax paper. Carefully peel off top layer of wax paper.
Spread Spinach-Mushroom Filling immediately over warm souffle'. Starting with long side and using wax paper for support, roll up souffle', jelly roll fashion. Serve immediately. Garnish, if desired. Makes 8 servings.
Cook spinach according to package directions; drain. Press between paper towels to remove excess moisture.
Melt butter in a large suacepan over medium-high heat. Add mushrooms, onion, and garlic; saute' until tender. Stir in spinach, sour cream, thyme, and pepper. Cook over low heat, stirring constantly, until thoroughly heated (do not boil). Makes 1¾ cup.
Recipe by: America's Best Recipes Posted to MC-Recipe Digest V1 #996 by L979 <L979@...> on Jan 8, 1998