The Most Delicious Monterey Jack Soufflé Recipes

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GRITS, CHEESE, AND ONION SOUFFLéS



Grits, Cheese, and Onion Soufflés image

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Onion     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Low Cal     Dinner     Lunch     Monterey Jack     Hominy/Cornmeal/Masa     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
3/4 cup chopped leek
1 1/2 cups whole milk, divided
1/2 teaspoon salt
1/3 cup quick-cooking grits
4 large eggs, separated
3 green onions, chopped
1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces), divided

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.

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