Garlic Cheddar Grits Souffle Recipes

FALLEN GRITS SOUFFLES WITH TOMATOES AND GOAT CHEESE

Steps:

• Preheat oven to 375°F. Generously butter eight 1-cup soufflé dishes or custard cups. Combine first 4 ingredients in large saucepan. Bring just to simmer; remove from heat and let steep 10 minutes. Strain; return milk to pan. Add salt; bring to boil. Gradually stir in grits and cook over medium heat until mixture is thick and grits are tender, stirring constantly, about 5 minutes. Mix in butter. Season with black pepper. Stir in egg yolks. Cool slightly.
• Beat egg whites in large bowl until stiff but not dry. Fold whites into grits in 2 additions. Divide mixture among prepared dishes. Place dishes in large roasting pan. Add enough hot water to pan to come halfway up sides of dishes.
• Bake soufflés until tops are puffed and beginning to brown and center is set, about 30 minutes.
• Combine tomatoes and oil in medium bowl. Season with salt and pepper.
• Invert each warm soufflé into shallow bowl. Spoon tomatoes atop soufflés. Top with shaved goat cheese and serve immediately.

KENTUCKY GARLIC CHEESE GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
• Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
• Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.

GRITS, CHEESE, AND ONION SOUFFLéS

Steps:

• Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
• Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
• Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
• Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.

GARLIC SOUFFLE

Steps:

• Preheat oven to 250 degrees.
• Set aside three cloves of garlic for the basic sauce. Put the remaining garlic cloves in a small, shallow baking dish and add the olive oil, water, one-half teaspoon thyme, one bay leaf, salt and pepper. Cover closely and place in the oven. Bake one and one-half hours or until the garlic is totally tender. Baste the garlic pieces occasionally as they cook.
• Meanwhile, melt the six tablespoons butter in a heavy saucepan and add the flour, stirring with a wire whisk. Bring the half-andhalf and heavy cream to the boil in a small saucepan and add it to the flour and butter mixture, stirring rapidly with the whisk. When thickened and smooth, add salt to taste. Set the saucepan in a basin of simmering water.
• Tie the quartered onion, the reserved garlic cloves, one-half teaspoon thyme, the remaining two bay leaves, parsley sprigs and peppercorns in a small square of cheesecloth. Bring up the ends and tie them to make a bag. Add this to the sauce. Cover closely and let the sauce cook in simmering water about one hour, stirring the sauce occasionally. Remove the saucepan from the water and let it cool briefly. Remove and discard the cheesecloth bag.
• Increase the oven heat to 450 degrees.
• Put the baked garlic through a food mill, pressing to extract as much pulp and liquid as possible from the solids. Or press it through a sieve, using a pestle. There should be about one and one-half tablespoons. Add this to the cream sauce and stir.
• Add the egg yolks, the Gruyere or Swiss cheese and two-thirds cup of the Parmesan and beat well to blend. Add the cayenne, salt and pepper and blend well.
• Beat the egg whites until stiff. Add half of them to the cheese sauce and beat them in. Add the remaining whites and fold them quickly until well distributed.
• Generously butter a 12-inch oval, ovenproof platter. Pour in the souffle mixture. Sprinkle with the remaining cheese and thyme. Place on the top rack of the oven and bake 10 minutes until well browned.

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.

GARLIC-CHEDDAR GRITS SOUFFLE

Steps:

• Preheat the oven to 350°F Lightly grease a 1 1/2 quart souffle dish.
• Bring the water to a boil in a medium saucepan, whisk in the grits. Simmer, covered until liquid is absorbed, about 10 minutes. Stir in the cheese, salt, pepper, and cayenne. Set aside to cool slightly.
• Meanwhile, saute the onion and garlic in butter for 5-8 minutes until soft. Stir the onion mixture into the grits. Beat in the egg yolks.
• Whip the egg whites until soft peaks form. Fold them into the grits.
• Gently turn the mixture into the prepared dish. Bake 45-50 minutes until lightly browned. Serve hot.

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.

GARLIC AND GOAT-CHEESE SOUFFLé

Steps:

• Place the garlic in a saucepan and add cold water to cover. Bring to the boil and let simmer about 40 minutes or until tender. Drain.
• Peel the garlic and put the cloves in a bowl. Mash well. There should be about one-quarter cup.
• Preheat oven to 450 degrees.
• Butter four individual souffle dishes, each with a one-and-one-half-cup capacity. Chill.
• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, remove from the heat.
• Blend the cornstarch and water, and stir into the sauce. Return to the heat, stirring, and bring to a simmer. Sprinkle with black pepper and cayenne. Add the cheese and garlic.
• Beat the egg yolks and add them to the mixture. Beat vigorously and bring barely to the boil. Remove from the heat and immediately scrape the mixture into a mixing bowl to prevent further cooking. Let cool briefly.
• Meanwhile, beat the egg whites until stiff. Add one-third of the whites to the cheese mixture and beat with a wire whisk. Add the remaining whites and fold them in, stirring from the bottom and sides.
• Spoon equal amounts of the mixture into the individual dishes. Place the dishes on a baking sheet in the oven and bake 12 minutes until well puffed and brown.

OVERNIGHT GRITS SOUFFLE

Steps:

• After cooking grits, stir the grits into the other ingredients.
• Stir this mixture into the beaten eggs.
• Add the cheese.
• Pour into a 2 1/2 quart baking dish.
• Sprinkle the top heavily with paprika.
• Cover and refrigerate overnight.
• Remove from refrigerator 15 minutes before baking.
• Bake, uncovered, at 350ºF for 1 1/2 hours.

BEST GARLIC SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
• Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
• Bake in preheated oven for 50 minutes.

ROASTED GARLIC & CHEESE GRITS SOUFFLé

Steps:

• Heat oven to 350°F.
• Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min. Meanwhile, brush 1/2 tsp. butter onto bottom and side of 2-qt. souffle dish; sprinkle with Parmesan until evenly coated.
• Bring broth to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly; cover. Simmer on low heat 5 min., stirring occasionally. Remove from heat.
• Slip roasted garlic from skins; mash to a paste. Add to grits with VELVEETA, 2 Tbsp. butter and red pepper; stir until VELVEETA is melted. Add yolks; mix well. Beat egg whites with mixer on medium speed until foamy; beat on high speed just until stiff peaks form. Gently stir into grits mixture; spoon into prepared dish.
• Bake 40 to 45 min. or until top is golden brown and center is set. Serve immediately.