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.
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.
CHEESY GRITS SOUFFLé
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
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.
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.
GRITS, CHEESE, AND ONION SOUFFLES
Make and share this Grits, Cheese, and Onion Souffles recipe from Food.com.
Provided by KathyP53
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Butter four 1 1/4 cup souffle dishes.
- Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; saute 3 minutes. Mix in 1 1/4 cups milk and 1/2 teaspoons 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 white 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 the top of dishes). Sprinkle with 1/4 cup cheese.
- Bake souffles until puffed and brown on top, about 18 minutes. Serve immediately.
Nutrition Facts : Calories 362.9, Fat 22.9, SaturatedFat 12.7, Cholesterol 264.7, Sodium 604, Carbohydrate 21.4, Fiber 1.2, Sugar 2.8, Protein 18.1
GRITS WITH CARAMELIZED ONIONS AND GOAT CHEESE
Owing much to the inspiration and Southern Charm of Impera_Magna, I am venturing into the world of grits and posting my first grits' recipe! Use a regional onion available where you live: Vidalia, Maui, Walla Walla, etc. however a standard yellow onion will work fine. Please, feel free to substitute another good quality (goat) melting cheese: fontina, havarti, manchego, etc. Although this recipe wouldn't win a beauty contest, it makes up for it in taste and congeniality. From the blog cooklikeachampion.
Provided by COOKGIRl
Categories Low Protein
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a medium skillet over medium heat. Add butter to skillet and swirl to coat.
- Add onions, cover and cook for about 5 minutes.
- Uncover and continue to cook, stirring occasionally, until the onions reach a deep, golden brown color. This should take about 25 minutes, but will depend on how thinly the onion is sliced.
- Remove the caramelized onions and add water to skillet, scraping up any brown bits that may have formed.
- Bring water to rapid boil and gradually whisk in grits, *making sure* to prevent any clumps from forming.
- Cover and reduce heat to medium-low.
- Cook until grits are thickened, approximately five minutes, adding more water if necessary. Note: For thicker consistency, I cook the grits for 7 minutes total.
- Remove from heat and stir in the caramelized onions.
- Crumble in goat cheese and stir to combine.
- Add salt and pepper to taste.
- Serve immediately.
- Garnish with fresh parsley.
- Note: Servings are estimated.
GOAT'S CHEESE, SPRING ONION & PARSLEY SOUFFLéS
These soufflés may take a while to perfect but once mastered, they'll be a starter you return to time and again
Provided by Mary Cadogan
Categories Dinner, Main course, Starter, Supper
Time 45m
Yield Serves 4 for supper, 6 as a starter
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter four 200ml ramekins or ovenproof dishes, or six 150ml ones. Set the dishes on a baking tray to make them easier to remove from the oven. Melt the butter in a heavy-based pan, stir in the flour and cook, stirring, for 1 min. Slowly mix in the milk to make a thick sauce. Simmer for 2 mins to cook the flour. Remove from the heat and stir in the parsley, spring onions, goat's cheese, egg yolks, threequarters of the parmesan and seasoning.
- Whisk the egg whites until they are stiff, then fold into the sauce in three batches, cutting through the mixture each time to incorporate the egg white without losing too much air from the mix. Divide between the prepared dishes and sprinkle with the remaining parmesan. Bake for 20 mins for the small dishes and 25 mins for the larger ones until risen and golden. Serve without delay.
Nutrition Facts : Calories 317 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.14 milligram of sodium
FALLEN GRITS SOUFFLES WITH TOMATOES AND GOAT CHEESE
Provided by Bruce Aidells
Yield Makes 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Generously butter eight 1-cup soufflé dishes or custard cups. Combine first 4 ingredients in large saucepan. Bring just to simmer; remove from heat and let steep 10 minutes. Strain; return milk to pan. Add salt; bring to boil. Gradually stir in grits and cook over medium heat until mixture is thick and grits are tender, stirring constantly, about 5 minutes. Mix in butter. Season with black pepper. Stir in egg yolks. Cool slightly.
- Beat egg whites in large bowl until stiff but not dry. Fold whites into grits in 2 additions. Divide mixture among prepared dishes. Place dishes in large roasting pan. Add enough hot water to pan to come halfway up sides of dishes.
- Bake soufflés until tops are puffed and beginning to brown and center is set, about 30 minutes.
- Combine tomatoes and oil in medium bowl. Season with salt and pepper.
- Invert each warm soufflé into shallow bowl. Spoon tomatoes atop soufflés. Top with shaved goat cheese and serve immediately.
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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- 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.
- 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.
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