Cheese Grits Souffle Food

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GRITS-AND-CHEESE SOUFFLES



Grits-and-Cheese Souffles image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

3/4 cup quick-cooking grits
Nonstick cooking spray
1/2 cup finely grated parmesan cheese (about 1/2 ounce), plus more for the ramekins
1 1/2 cups frozen corn, thawed
2 ounces reduced-fat cream cheese, at room temperature
2 large egg yolks plus 4 egg whites, at room temperature
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
1 tablespoon plus 1/2 teaspoon white wine vinegar
6 cups baby arugula
1 teaspoon extra-virgin olive oil

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.

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.

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.

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

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

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

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.

CHEESE GRITS SOUFFLE



Cheese Grits Souffle image

This a wonderful addition to brunch. As with any souffle, once it comes out of the oven, it should be served immediately.

Provided by Aroostook

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup quick-cooking grits
1/2 teaspoon salt
3 cups water
2/3 cup shredded cheddar cheese
1/2 cup chopped ham or 1/2 cup crumbled cooked sausage (optional)
2 tablespoons minced chives or 2 tablespoons green onion tops
2 egg yolks
2 egg whites, beaten stiff

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.

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