Best Roasted Garlic Cheese Grits Souffle Recipes

ROASTED GARLIC & CHEESE GRITS SOUFFLé

Roasted Garlic & Cheese Grits Soufflé image

Add some Southern style to a French favorite with Roasted Garlic & Cheese Grits Soufflé. Garlic and butter add lots of taste to this cheese grits soufflé.

Provided by My Food and Family

Categories Dairy

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 head garlic
1/2 tsp. olive oil
1/2 tsp. butter, softened
1 Tbsp. KRAFT Grated Parmesan Cheese
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 cup quick-cooking grits
6 oz. VELVEETA, cut into 1/2-inch cubes
2 Tbsp. butter
1/4 tsp. ground red pepper (cayenne)
2 egg yolks
3 egg whites

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.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 18 g, Fiber 0.5232 g, Sugar 3 g, Protein 7 g

ROASTED GARLIC & CHEESE GRITS SOUFFLE

Roasted Garlic & Cheese Grits Souffle image

How to make Roasted Garlic & Cheese Grits Souffle

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

1 head garlic
1/2 tsp. olive oil
1/2 tsp. butter, softened
1 Tbsp. KRAFT Grated Parmesan Cheese
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 cup quick-cooking grits
6 oz. VELVEETAÂ®, cut into 1/2-inch cubes
2 Tbsp. butter
1/4 tsp. ground red pepper (cayenne)
2 egg yolks
3 egg whites

Steps:

Heat oven to 350Â°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.