Instructions: Preheat the oven to 350 degrees. Generously butter a deep 2-quart baking dish. Sprinkle the bottom and sides with 1 tablespoon of the Parmesan.

Rinse the spinach well. Discard all the stems and coarse leaves. Put the spinach in a pot with just the water that clings to the leaves and wilt over high heat for 3 to 4 minutes. Drain, rinse under cold water, and drain again. Press the water out of the spinach with your hands and coarsely chop.

Put the spinach, egg yolks, and butter in a food processor and run until mixed well but not pureed.

Combine the spinach mixture with the remaining Parmesan. Stir in the grits and season to taste with salt and white pepper, the cayenne, and nutmeg. Whip the egg whites until soft peaks form and fold them into the mixture. Transfer the batter to the prepared baking dish and bake about 30 minutes. The souffle should be nicely puffed with a gentle brown crust on top.

This recipe serves 6.

Comments: Souffles made with grits do without the heavy white sauce base of the more classical versions. The grits take the place of the sauce, giving both body and strength to the eggs, and the end result is less rich and fatty and more nutritious. This spinach souffle can be prepared two or three hours ahead of time, covered, and baked at the last minute.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.