Country Ham And Cheddar Grits Soufflé Recipes

KENTUCKY DERBY CREAMY CHEDDAR GRITS SOUFFLE

Steps:

• Preheat oven to 375 degrees.
• Grease a 2 quart souffle dish well and sprinkle 2 tablespoons of the cheese around the sides and bottom of the dish.
• Cook the grits in the milk with the salt until done. Add the pepper, cayenne, butter, cheese, and egg yolks to the grits. Stir well and let cool.
• Whip the egg whites until stiff and carefully fold into the grits mixture. Pour into the prepared souffle dish and bake for 20 to 30 minutes.

COUNTRY HAM AND CHEDDAR GRITS SOUFFLé

Steps:

• Preheat oven to 375 degrees F. With 2 tablespoons of the butter, grease a shallow 2 1/2- to 3-quart baking dish or a 13x9x2-inch baking dish; coat dish with breadcrumb mixture, turning dish to coat evenly. Refrigerate dish while making soufflé mixture.
• In medium saucepan, bring broth, cream, and salt to a boil; slowly stir in grits. Reduce heat to low, cover, and cook 5 minutes, or until creamy and thick.
• Meanwhile, in small skillet, melt remaining 2 tablespoons butter over medium heat. Add onion and garlic; cook 3 minutes, or until translucent. Add ham; cook 1 minute. Remove from heat. When grits are cooked, stir in onion mixture and pepper sauce. Stir in egg yolks, 1 at a time, until blended. Stir in cheddar and parsley, until cheese is melted and mixture is smooth.
• Beat egg whites with an electric mixer until stiff. Stir a quarter of the whites into grits mixture to lighten; fold in remaining whites. Spoon the soufflé mixture into chilled baking dish. Bake 40 to 45 minutes, until puffed and golden. Serve immediately.

CHEESY GRITS SOUFFLé

Steps:

• Preheat oven to 350°. Generously butter a 3-qt. baking dish; freeze 10 minutes.
• Meanwhile, bring 3 cups water and 1 tsp. salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat to medium-low, and cook, whisking often, 2 to 3 minutes or until thickened. Whisk in milk, and cook, stirring constantly, 3 to 4 minutes or until grits are creamy.
• Remove from heat, and stir in corn, next 7 ingredients, and remaining 3 tsp. salt. Spread mixture in prepared dish. Place on an aluminum foil-lined jelly-roll pan.
• Bake at 350° for 50 minutes or until puffed, firm around edges, and slightly soft in center. Remove from oven to a wire rack, and cool 5 minutes before serving.

SOUFFLE OF GRITS

Steps:

• Preheat the oven to 350 degrees.
• Slowly cook the grits in boiling water for 20 minutes. (If you use instant grits, do not cook 20 minutes. Cook according to package directions.) Add the butter, cheese, salt, Tabasco, eggs and Worcestershire sauce. Pour into a buttered casserole.
• Bake for 1 to 1 1/2 hours or until puffed, golden, and set in the middle.

CREAMY CHEDDAR GRITS

Steps:

• Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
• Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

HAM AND CHEESE SOUFFLE

Steps:

• In a greased 13x9-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture. , Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: Prepare souffle as directed, omitting cornflake mixture. Cover and freeze unbaked souffle. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Prepare cornflake mixture; sprinkle over top. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

HAM AND CHEDDAR GRITS SOUFFLE

Steps:

• Preheat oven to 375.
• Use 2tbs butter and grease 3quart baking dish.
• Combine breadcrumbs and parmesan.
• Coat buttered dish evenly with breadcrumb mixture.
• Put dish in fridge until you're ready for it.
• In medium saucepan, combine broth,cream and salt and bring to a boil.
• Slowly stir in grits.
• Reduce heat to low, cover and cook 5 minutes or until creamy and thick.
• Meanwhile, melt remaining 2tbs butter in small skillet.
• Add onion and garlic and cook until translucent (about 3 minutes).
• Add ham and cook one minute longer.
• Add ham mixture and hot sauce to grits.
• Add egg yolks, one at a time, blending after each.
• Add cheese and parsely and stir until smooth.
• Beat egg whites until stiff.
• Pour in 1/4 of egg whites and stir. Then fold in remaining whites.
• Spoon souffle mixture into prepared baking dish.
• Bake 40-45 minutes or until fluffed and golden.
• Serve immediately.

COUNTRY HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
• Set ham into the prepared roasting pan and pierce several times with a fork.
• Stir brown sugar, peach preserves, and mustard together in a bowl; spread over the ham. Cover the ham with a sheet of aluminum foil.
• Roast ham in preheated oven, basting regularly, for 90 minutes. Remove the aluminum foil cover and continue baking until hot in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

DOUBLE-CHEESE HAM SOUFFLE

Steps:

• Place half of the bread cubes in a greased 13x9-in. baking dish. Layer with ham, cheeses and remaining bread cubes. , In a large bowl, whisk together the eggs, milk and seasonings; pour over the top. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Combine the cornflakes and butter; sprinkle over casserole. , Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.