Grit Souffle Recipes

EGGY GRITS SOUFFLé

Steps:

• 1. Preheat the oven to 425°F. Lightly butter a 4-cup souffl´ dish.
• 2. Combine 1 1/2 cups water and the milk in a heavy saucepan and warm the mixture over medium-low heat. Slowly stir or whisk in the grits until smooth and thickened, about 15 minutes. Remove from heat.
• 3. Lightly beat the egg yolks in a bowl. Gradually stir some of the hot grits into the yolks to temper them. Then stir the tempered egg yolks into the grits. Set aside to cool slightly.
• 4. Stir the Parmesan cheese, Tabasco sauce, salt, and pepper into the grits.
• 5. Place egg whites in a bowl, add a pinch of salt, and beat with an electric mixer until the whites are stiff but not dry. Using a rubber spatula, fold the whites into the grits until just combined. Scrape the mixture into the souffl é dish and bake in the center of the oven until the soufflé rises and is lightly browned on top, about 30 minutes. Serve immediately.

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.

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.

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.

CHEESE GRITS SOUFFLE

Steps:

• Preheat oven to 375 degrees F.
• Boil water, add salt and cook grits (5 minutes or until thick).
• Add cheese, meat, onion/chives and egg yolks.
• Fold in egg whites gently.
• Pour into a greased 1 1/2 quart baking dish.
• Bake 30 minutes.
• Serve immediately.

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.

SARA'S GRITS SOUFFLE

Steps:

• Preheat the oven to 350 degrees. Butter a 4-quart souffle dish with 2 tablespoons butter; set aside. In a medium saucepan, bring 3 cups water to a boil; add 1 teaspoon salt. Reduce heat to medium, and gradually add grits in a slow, steady stream while whisking constantly. Cook, stirring, until grits have thickened, about 10 minutes.
• Add 1 1/2 cups milk, and cook, stirring, until milk is absorbed, about 5 minutes more.
• Remove from heat, and stir in the remaining 1 1/2 cups milk, 6 tablespoons butter, and the sugar until well combined.
• Add cheese, red pepper, jalapeno, corn, eggs, thyme, remaining 2 teaspoons salt, and pepper, and mix well. Pour the mixture into the prepared souffle dish, and bake until the souffle has risen and is firm around the edges but the center is still slightly soft, 45 to 55 minutes. Remove from the oven, and let stand 5 minutes before serving. Serve warm.

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.