Best Souffle Of Grits Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGY GRITS SOUFFLé



Eggy Grits Soufflé image

Provided by Sheila Lukins

Categories     Egg     Bake     Lunch     Parmesan     Parade     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 cup whole milk
1/2 cup stoneground grits
4 large eggs, separated
1/4 cup freshly grated Parmesan cheese
2 dashes of Tabasco sauce
Salt and pepper,to taste

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.

KENTUCKY DERBY CREAMY CHEDDAR GRITS SOUFFLE



Kentucky Derby Creamy Cheddar Grits Souffle image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup grated, sharp cheddar cheese
1 cup raw grits
4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne
4 ounces butter
4 eggs, separated

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.

SOUFFLE OF GRITS



Souffle of Grits image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups grits
6 cups boiling water
4 ounces unsalted butter
6 ounces sharp cheddar cheese, grated
2 teaspoons sea salt
1/4 teaspoon Tabasco
4 eggs, well beaten
Worcestershire sauce, to taste
1 teaspoon black pepper

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.

CHEESY GRITS SOUFFLé



Cheesy Grits Soufflé image

This recipe for Cheesy Grits Soufflé turns a classic Southern dish into a light, fluffy soufflé for the ultimate holiday brunch.

Provided by Southern Living Editors

Time 1h20m

Yield Makes 8 to 10 servings

Number Of Ingredients 11

4 teaspoons kosher salt, divided
2 cups uncooked regular yellow grits
3 cups milk
1 1/2 cups fresh corn kernels (about 3 ears)
6 large eggs, lightly beaten
2 cups (8 oz.) shredded sharp Cheddar cheese
6 tablespoons butter
1 jalapeño pepper, seeded and diced
1 tablespoon sugar
1 teaspoon hot sauce
1/2 teaspoon freshly ground black pepper

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.

MEXICAN CHEESE GRITS SOUFFLE



Mexican Cheese Grits Souffle image

Woohooo The US South, Mexico and France all in one recipe!!! If jalapenos are too hot, sub in the diced green chiles from a can.

Provided by Charmie777

Categories     Breakfast

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup uncooked grits
4 cups boiling water
1 teaspoon salt
2 cups shredded sharp cheddar cheese
1/2 cup chopped onion
1 garlic clove, crushed
2 tablespoons melted butter or 2 tablespoons margarine
1/3 cup finely chopped jalapeno pepper (Or green chiles)
4 egg yolks
4 egg whites

Steps:

  • Preheat oven to 350º.
  • Stir grits into boiling water; add salt.
  • Cook 10 to 20 minutes, stirring frequently, until grits are thickened; remove from heat.
  • Add cheese, stirring until melted.
  • Saute' onion and garlic in butter; add to grits.
  • Stir in peppers.
  • Add a small amount of hot grits to egg yolks, stirring well.
  • Add egg yolk mixture to grits, mixing well.
  • Beat egg whites until stiff; fold into grits.
  • Spoon mixture into a greased 2-qt. casserole.
  • Bake at 350º for 45-50 minutes.

Nutrition Facts : Calories 334.3, Fat 19.4, SaturatedFat 11.4, Cholesterol 175.6, Sodium 694.1, Carbohydrate 23.5, Fiber 0.8, Sugar 1.3, Protein 15.9

HOMINY GRITS SOUFFLé



Hominy Grits Soufflé image

Categories     Milk/Cream     Egg     Breakfast     Side     Bake     Kentucky Derby     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 7

3/4 cup white hominy grits (not quick-cooking)
1 cup boiling water
2 cups whole milk
1 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, melted
4 large egg yolks, lightly beaten
6 large egg whites

Steps:

  • Preheat oven to 350°F.
  • Whisk grits into boiling water in a metal bowl, then set bowl over a saucepan of simmering water. Cook, stirring constantly, 2 minutes.
  • Stir in 1 cup milk and 3/4 teaspoon salt and cook, stirring constantly, 15 minutes. Grits will be very thick.
  • Remove bowl from heat and stir in remaining cup milk and butter. Return bowl to simmering water and cook, stirring, until smooth and heated through, about 2 minutes.
  • Remove bowl from heat and whisk in yolks, then cool to lukewarm.
  • Beat egg whites with remaining 1/4 teaspoon salt using an electric mixer until they just hold stiff peaks, then fold into grits gently but thoroughly.
  • Turn mixture into a buttered 2 1/2- to 3-quart baking dish and bake in middle of oven until browned and puffed, 40 to 45 minutes.

SARA'S GRITS SOUFFLE



Sara's Grits Souffle image

Sara Foster, owner of the Foster's Market stores of North Carolina, considers this savory grits souffle one of her specialties.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 13

8 tablespoons (1 stick) unsalted butter
3 cups water
3 teaspoons coarse salt
2 cups yellow grits (not quick-cooking)
3 cups milk
1 tablespoon sugar
2 cups grated (8 ounces) Monterey Jack cheese
1 red bell pepper, cored, seeded, and diced
1 jalapeno pepper, seeded and diced
Kernels from 2 ears fresh corn (1 cup fresh or frozen corn)
4 large eggs, lightly beaten
1 tablespoon fresh thyme, or 1 teaspoon dried thyme
1/2 teaspoon freshly ground pepper

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.

Related Topics