Best Overnight Grits Souffle 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.

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.

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.

GRITS SOUFFLE'

Steps:

• cook grits in salted water.
• when cooked remove from heat, add cheese, butter, garlic and egg yolks.
• stir until cheese and butter have melted.
• fold in egg whites.
• put in greased casserole. (I use an 8x8).
• Bake @ 350 degrees F for 45 minutes.

GRITS-AND-CHEESE SOUFFLES

Steps:

• Preheat the oven to 425 degrees F. Mix the grits and 1 1/2 cups water in a large microwave-safe bowl and microwave until thickened, about 4 minutes. Stir occasionally until slightly cooled. Meanwhile, coat four 10-ounce ramekins with cooking spray and sprinkle with parmesan; tap out the excess. Place the ramekins on a baking sheet.
• Combine the cooled grits, corn, cream cheese, egg yolks, thyme, 1/2 cup parmesan and 1/4 teaspoon each salt and pepper in a blender. Puree until smooth, stopping the motor to stir by hand if needed (the mixture will be thick). Transfer to a large bowl.
• In a separate bowl, beat the egg whites and 1/2 teaspoon vinegar until medium peaks form. Fold one-quarter of the whites into the grits mixture, then fold in the rest. Pour the batter into the prepared ramekins. Bake until puffed and golden, 20 to 25 minutes. Toss the arugula with the remaining 1 tablespoon vinegar, the olive oil, and salt and pepper to taste. Serve with the souffles.

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.

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.