Grits Soufflé and Cucumber Salad by Marie Nygren, The Inn at Serenbe - Recipes - Atlanta Magazine

Grits Soufflé and Cucumber Salad by Marie Nygren, The Inn at Serenbe

Grits Soufflé and Cucumber, Fennel, Onion and Mint Salad with Buttermilk Vinaigrette


This dish has been a favorite at The Inn at Serenbe since we opened in 1996. It works great for breakfast, a brunch, or even dinner. I love using fresh collards from Serenbe Farms, but kale works well also. The addition of stone-ground grits, we use JennyJack Grits, adds a lovely texture.  And, the beauty of the dish is it can be made the day before.

Grits Soufflé

1 lb grated sharp cheddar cheese or goat cheese
6 farm fresh or free range eggs, lightly whipped
2 cups cooked JennyJack grits
1 cup cooked collards, chopped
2-4 cloves of garlic, finely chopped
1 tsp salt
2-4 dashes of Tabasco

1. Combine all ingredients in a bowl and mix until well blended.

2. Pour into a 9x13 casserole dish.

3. Bake in a 350 degree oven for 35-45 minutes until golden brown.
Cucumber, Fennel, Onion and Mint Salad with Buttermilk Vinaigrette
We are very fortunate at Serenbe to have our own organic farm. Paige Witherington, our head farmer, grows the most beautiful produce each season.  I am always thinking of new ways to use the bounty she provides. I love all these ingredients separately and thought it might be interesting to combine them for a light summer salad. The vinaigrette from Frank Stitt’s Southern Table cookbook is a favorite. And when combined with the vegetables and mint, it made a great new salad that we now serve at The Farmhouse, the restaurant at The Inn at Serenbe.
3 cucumbers, peeled and sliced
2 medium fennel bulbs
1 large Vidalia onion, sliced
¼ cup cup mint, cut with scissors- this method doesn’t bruise the leaves
Frank Stitt’s buttermilk vinaigrette
1. Slice all vegetables with a mandolin if available. This gives a nice even cut. Otherwise, slice thinly with a sharp knife.

2. Mint should be cut right before serving as the leaves brown quickly when cut. *

3. Place all vegetables in bowl and pour vinaigrette over. Toss until well mixed.

4. Add mint leaves.

5. Season to taste with salt and pepper if desired.
Buttermilk Vinaigrette:
2 Tbsp cider vinegar
2 Tbsp fresh lemon juice
½  small shallot, minced
Kosher salt and fresh ground black pepper to taste
1/2 cup buttermilk
1/3 cup Hellman’s mayonnaise
2 Tbsp sour cream
2 Tbsp extra virgin olive oil

1. In a small bowl, combine vinegar, lemon juice, shallot and salt and pepper.

2. Slowly whisk in buttermilk, mayonnaise and sour cream.

3. Slowly whisk in olive oil.

4.Taste and adjust seasoning.