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.
HAM AND CHEESE SOUFFLE
Provided by Sandra Lee
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray 4 (7-ounce) souffle dishes with nonstick spray.
- Heat the canola oil over medium-high heat in a medium saucepan. Add the flour whisking constantly for about 3 minutes, do not brown. Whisk in the warm milk until thickened, about 3 more minutes. Turn off heat and let cool slightly. Whisk in the egg yolks, then the cheese, ham (reserve 1/3 cup of the ham for the Round 2 recipe Savory Bread Pudding) and mustard. Let sit and cool slightly while beating the egg whites.
- In another bowl with an electric mixer, beat the egg whites until soft peaks. Stir 1/4 of the whites into the ham and cheese base mixture to lighten, then fold in the rest of the whites. Fill each ramekin 3/4 of the way (reserve remaining souffle batter for the Round 2 recipe Savory Bread Pudding). Bake until puffed up and lightly browned on top. 15 to 20 minutes. Remove from the oven and serve.
CREAMY CHEDDAR GRITS
Steps:
- Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
- Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.
COUNTRY HAM AND CHEDDAR GRITS SOUFFLé
Steps:
- Preheat oven to 375 degrees F. With 2 tablespoons of the butter, grease a shallow 2 1/2- to 3-quart baking dish or a 13x9x2-inch baking dish; coat dish with breadcrumb mixture, turning dish to coat evenly. Refrigerate dish while making soufflé mixture.
- In medium saucepan, bring broth, cream, and salt to a boil; slowly stir in grits. Reduce heat to low, cover, and cook 5 minutes, or until creamy and thick.
- Meanwhile, in small skillet, melt remaining 2 tablespoons butter over medium heat. Add onion and garlic; cook 3 minutes, or until translucent. Add ham; cook 1 minute. Remove from heat. When grits are cooked, stir in onion mixture and pepper sauce. Stir in egg yolks, 1 at a time, until blended. Stir in cheddar and parsley, until cheese is melted and mixture is smooth.
- Beat egg whites with an electric mixer until stiff. Stir a quarter of the whites into grits mixture to lighten; fold in remaining whites. Spoon the soufflé mixture into chilled baking dish. Bake 40 to 45 minutes, until puffed and golden. Serve immediately.
Nutrition Facts : Calories 458 calories
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.
CHEDDAR CHEESE GRITS
My favorite way to eat grits. This makes a wonderful side dish to ham, fish and seafood, beef, or most any main course. I bet that even those of you who aren't crazy about grits will enjoy these.:)
Provided by Alan in SW Florida
Categories Breakfast
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, add the water and milk. When bubbles just begin to break the surface, slowly add the grits, whisking constantly. Cook, stirring frequently and scraping the bottom of the pan, until thickened and cooked, about 7 minutes.
- Add the cheese and butter and stir just until melted. Remove from the heat. Add salt to taste and hot pepper sauce, if desired. Serve immediately.
Nutrition Facts : Calories 354.7, Fat 20.7, SaturatedFat 12.9, Cholesterol 62, Sodium 293.8, Carbohydrate 26.8, Fiber 0.5, Sugar 3.5, Protein 15.1
DOUBLE-CHEESE HAM SOUFFLE
I've made this for holiday breakfasts and shower brunches. It's a big hit. It's also a welcome change at covered-dish dinners at church. There's never another one like it there.-Anita Gattis, Hawkinsville, Georgia
Provided by Taste of Home
Time 55m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- Place half of the bread cubes in a greased 13x9-in. baking dish. Layer with ham, cheeses and remaining bread cubes. , In a large bowl, whisk together the eggs, milk and seasonings; pour over the top. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Combine the cornflakes and butter; sprinkle over casserole. , Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 470 calories, Fat 24g fat (13g saturated fat), Cholesterol 205mg cholesterol, Sodium 1163mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein.
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.
GRILLED HAM AND CHEESE SOURDOUGH SANDWICHES
These hearty nourishing sandwiches are filled with deli ham and cheddar and swiss cheese. With the grilled sourdough, melted cheeses and juicy ham, they appeal to all ages, grill up in just minutes, and are a meal in themselves!
Provided by looneytunesfan
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- On six slices of bread, layer swiss cheese and half the ham; sprinkle with garlic powder. Top with rest of ham, cheddar cheese and remaining bread. Spread butter over the top and bottom of each sandwich. Cook on an indoor grill or panini maker for 3-4 minutes or until bread is toasted and cheese is melted.
KENTUCKY CREAMY CHEDDAR GRITS SOUFFLE
This brings the humble grits to a new level! Easy and delicious! Recipe adapted from Kathy Cary/Drew Nieporent via Food Network.
Provided by Sharon123
Categories Breakfast
Time 45m
Yield 6-8
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. Serve right away!
Nutrition Facts : Calories 461.6, Fat 31.2, SaturatedFat 18.5, Cholesterol 224.2, Sodium 740.2, Carbohydrate 28.9, Fiber 0.5, Sugar 0.5, Protein 16.7
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