Kentucky Creamy Cheddar Grits Souffle Food

CHEDDAR KALE SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Butter the ramekins.
• Heat the oil in a large skillet over medium heat until hot. Add the onion and cook, stirring, until golden, 6 to 8 minutes. Stir in the kale, 1 teaspoon salt and a couple turns of pepper and cook until tender, about 6 minutes. Divide the kale mixture evenly among the prepared ramekins. Sprinkle with the Cheddar.
• Separate the egg whites and yolks. Whisk together the yolks, milk and 1/2 teaspoon salt in a large bowl. In a separate bowl, beat the egg whites and 1/4 teaspoon salt with an electric mixer until they hold soft peaks, being careful to not overbeat. Then gently fold the whites into the yolk mixture. Divide the egg batter evenly among the ramekins and bake until the eggs are set and puffed, about 25 to 30 minutes. Serve immediately.

SOUFFLE OF GRITS

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.

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.

CHEESY GRITS SOUFFLé

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 CREAMY CHEDDAR GRITS SOUFFLE

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!