GRITS-AND-CHEESE SOUFFLES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
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
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
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
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
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
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
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
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
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
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 8
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
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
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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From landolakes.com
5/5 (1)Category Rice And Grains, Cheese, Dairy, Side DishServings 6Calories 240 per serving
- Heat oven to 350°F. Butter insides of six (6-ounce) ramekins; place onto baking sheet. Set aside.
- Place chicken stock and grits into 3-quart saucepan; cook over medium heat, stirring occasionally, 5-7 minutes or until liquid is absorbed and grits are creamy. Remove from heat. Add cheeses and butter; stir until well mixed.
- Spoon 1/2 cup mixture into each prepared ramekin. Sprinkle tops with Parmesan cheese and paprika. Bake 30-35 minutes or until tops are golden brown and toothpick inserted into center comes out clean.
DUHALLOW CHEESE AND GRITS SOUFFLé RECIPE - DELISH
From delish.com
Servings 8Estimated Reading Time 1 min
- Add milk and 2 1/2 cups water to a heavy, medium saucepan; bring to a boil over medium heat.
- Reduce heat to the lowest setting possible; cover and cook until grits are creamy and tender, stirring frequently, about 1 hour (time will vary depending on grits; add hot water if they are getting too thick).
JACK CHEESE AND GRITS SOUFFLé RECIPE - CHOWHOUND
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5/5 (13)Category Side DishCuisine Southern, Comfort FoodCalories 582 per serving
- Add grits and whisk to combine. Reduce heat to low and whisk until thickened, about 10 minutes.
JAMES DENTON'S CHEESE GRITS SOUFFLé RECIPE
From goodhousekeeping.com
Cuisine FrenchCategory Breakfast, Dinner, Side DishServings 6Estimated Reading Time 1 min
- Preheat oven to 350°F. Grease 8" by 8" (2-quart) glass or ceramic baking dish or six (6-ounce) ramekins.
BLUE CHEESE GRITS SOUFFLé RECIPE - FOOD REPUBLIC
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Servings 4Estimated Reading Time 1 min
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CHEESE GRITS SOUFFLE RECIPE | MYRECIPES
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WHITE GRIT AND CHEESE SOUFFLé RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 10Category Food
- Cook grits in milk until tender. Season with salt and generous pepper. Remove from heat and fold in cheese, scallions and butter.
- Butter a soufflé dish and fill 3/4 of the way. Bake at 350 degrees with high fan until golden brown.
CHEESE GRITS SOUFFLé RECIPE - SUSAN SPICER | FOOD & WINE
From foodandwine.com
4/5 Servings 10
- In a large saucepan, combine the water, milk, butter and salt and bring to a boil. Slowly whisk in the stone-ground grits and simmer over low heat, stirring frequently with a wooden spoon, until the grits are very thick, about 1 hour.
- Transfer the cooked grits to a large bowl and stir in the cheese. Let cool slightly, then add the egg yolks, 1 at a time, stirring the grits well with a wooden spoon after each addition.
- Preheat the oven to 400°. Butter a 2 1/2-quart glass or ceramic soufflé dish. In a large bowl, beat the egg whites until they hold firm peaks. Stir one-third of the beaten egg whites into the grits to loosen them, then fold in the remaining egg whites. Scrape the grits into the prepared soufflé dish and smooth the surface. Bake the soufflé for 30 minutes, or until it is puffed and golden brown and the center is moist but not runny. Serve at once.
CHEDDAR GRITS SOUFFLé RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine American, SouthernTotal Time 1 hr 15 minsServings 8Calories 280 per serving
- Preheat oven to 375 degrees F. Grease 3-quart soufflé dish and sprinkle 2 tablespoons shredded Cheddar onto side.
- In 4-quart saucepan, heat water, margarine, salt, and 1 1/2 cups milk to boiling on medium-high.
CHEESE GRITS SOUFFLE RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 10-12Estimated Reading Time 4 minsCategory MAINS, VEGETARIAN, APPETIZERS
- Place the hot grits in a mixing bowl and stir in the cheese, butter, mace, salt and cayenne pepper. Cool slightly.
- In a small bowl, lightly beat the egg yolks. Stir a little of the grits mixture into the yolks to heat them slightly, then add to the grits mixture and combine thoroughly. Let cool to room temperature.
- Beat the egg whites until soft peaks form and fold them into the cheese grits. Pour into the dish and bake until the souffle is puffed and lightly browned, 40 to 45 minutes.
GOAT CHEESE GRITS SOUFFLéS RECIPE - REAL SIMPLE
From realsimple.com
3.5/5 (31)Total Time 40 minsCategory FoodCalories 168 per serving
- Preheat oven to 425°F. Coat 8 (6-ounce) ramekins with cooking spray; arrange ramekins evenly on a rimmed baking sheet. Set aside.
- Place water and milk in a medium saucepan; bring to a boil over high. Stir in grits, salt, and pepper. Reduce heat to medium-low, and simmer, stirring often, until grits are tender, about 6 minutes. Remove from heat. Stir in butter until melted.
- Whisk together egg yolks in a medium bowl. Slowly add one-quarter of hot grits to yolks, whisking constantly. Pour yolk mixture into grits in saucepan, stirring to combine. Stir in goat cheese and chives.
- Beat egg whites in the bowl of a stand mixer on high speed until stiff peaks form, about 3 minutes. Fold half of beaten egg whites into grits until combined. Fold in remaining beaten egg whites. Divide grits mixture evenly among prepared ramekins.
GARLIC-CHEESE GRITS SOUFFLé RECIPE | MYRECIPES
From myrecipes.com
- Melt butter in a medium saucepan over medium heat; add garlic, and sauté until tender. Stir in 4 cups water and next 4 ingredients; bring to a boil. Gradually stir in grits. Reduce heat, and simmer, stirring occasionally, 15 to 20 minutes or until thickened. Remove from heat; stir in egg yolks, cheese, and hot sauce.
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