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.
SARA'S GRITS SOUFFLE
Sara Foster, owner of the Foster's Market stores of North Carolina, considers this savory grits souffle one of her specialties.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Butter a 4-quart souffle dish with 2 tablespoons butter; set aside. In a medium saucepan, bring 3 cups water to a boil; add 1 teaspoon salt. Reduce heat to medium, and gradually add grits in a slow, steady stream while whisking constantly. Cook, stirring, until grits have thickened, about 10 minutes.
- Add 1 1/2 cups milk, and cook, stirring, until milk is absorbed, about 5 minutes more.
- Remove from heat, and stir in the remaining 1 1/2 cups milk, 6 tablespoons butter, and the sugar until well combined.
- Add cheese, red pepper, jalapeno, corn, eggs, thyme, remaining 2 teaspoons salt, and pepper, and mix well. Pour the mixture into the prepared souffle dish, and bake until the souffle has risen and is firm around the edges but the center is still slightly soft, 45 to 55 minutes. Remove from the oven, and let stand 5 minutes before serving. Serve warm.
OVERNIGHT GRITS SOUFFLE
Make and share this Overnight Grits Souffle recipe from Food.com.
Provided by Miss Annie
Categories Breakfast
Time 2h
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- After cooking grits, stir the grits into the other ingredients.
- Stir this mixture into the beaten eggs.
- Add the cheese.
- Pour into a 2 1/2 quart baking dish.
- Sprinkle the top heavily with paprika.
- Cover and refrigerate overnight.
- Remove from refrigerator 15 minutes before baking.
- Bake, uncovered, at 350ºF for 1 1/2 hours.
SOUFFLE OF GRITS
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 9
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 CALCIUM GRITS
Cooking grits with milk and cottage cheese gives them an extra calcium boost. Use this recipe when making our Poached Eggs Over Grits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Bring milk to a boil over medium heat. Add grits, reduce heat to low, stir, and cover. Cook old-fashioned grits 15 to 20 minutes or quick-cooking grits about 5 minutes, until thick.
- Stir in cottage cheese. Season with salt and pepper. Serve immediately.
WHITE-CHEDDAR GRITS
White grits tend to have a fine consistency and hence a relatively short cooking time compared with some other varieties. They are not the same as instant grits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Bring water to a boil in a medium pot. Whisking constantly, slowly add grits to water and cook until mixture starts to thicken, about 1 minute. Reduce heat to medium-low, and simmer gently, stirring occasionally, until grits are smooth, thick, and fall easily from the spoon, about 25 minutes.
- Add cheese, salt, and cayenne, and stir just until cheese melts. Serve immediately, or cover and keep grits warm over low heat, stirring occasionally, for up to 1 hour (you may need to adjust the consistency with additional water just before serving).
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.
OVERNIGHT MUSHROOM SOUFFLE
A friend got this recipe from a kosher cookbook and I then tried to cut the tons of fat a little. I made the souffle for a brunch today and it was a hit.
Provided by aviva
Categories Breakfast
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Saute mushrooms slightly in 1-2 tablespoons butter.
- Set aside.
- Saute celery, onion, and green pepper lightly in 1-2 tablespoons butter.
- While cooking vegetables, butter 6 slices of bread (about 1/2 tablespoon butter per slice) and cut into 1-inch cubes.
- Spread bread in 9 x 13 pan.
- Combine sauteed vegetables with mushrooms, mayonnaise, and salt and pepper.
- Spread mixture over bread.
- Cube 4 unbuttered bread slices and sprinkle over vegetable mixture.
- Beat eggs and milk together and pour over second layer of bread.
- Cover and chill overnight.
- The next day spread soup over chilled mixture.
- Butter last 4 slices of bread, cube, and sprinkle over soup.
- Sprinkle cheese over last layer of bread.
- Bake at 325 degrees for 1 hour.
- You may want to cover for part of baking time depending on how brown you like your cheese- I covered the dish at about the halfway point.
GARLIC-CHEDDAR GRITS SOUFFLE
Here in Georgia we hardly recognize breakfast without a side of hot, buttered grits. Here, with the addition of garlic and cheddar they look more like dinner. This casserole is great for brunch or a casual supper.
Provided by Cinnamon Turtle
Categories Grains
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Lightly grease a 1 1/2 quart souffle dish.
- Bring the water to a boil in a medium saucepan, whisk in the grits. Simmer, covered until liquid is absorbed, about 10 minutes. Stir in the cheese, salt, pepper, and cayenne. Set aside to cool slightly.
- Meanwhile, saute the onion and garlic in butter for 5-8 minutes until soft. Stir the onion mixture into the grits. Beat in the egg yolks.
- Whip the egg whites until soft peaks form. Fold them into the grits.
- Gently turn the mixture into the prepared dish. Bake 45-50 minutes until lightly browned. Serve hot.
Nutrition Facts : Calories 288.9, Fat 16.1, SaturatedFat 9.3, Cholesterol 132.8, Sodium 603.2, Carbohydrate 23.2, Fiber 1.5, Sugar 1.2, Protein 12.5
SOUTHERN GRITS CASSEROLE
If you're from the South you will definitely love this recipe, which includes grits, eggs, sausage, and cheese. When I cook it, I place it in the slow cooker to stay warm. There is nothing worse than cold grits.
Provided by Ella Baldwin
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
- In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
- Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
- Bake 30 minutes in the preheated oven, until lightly browned.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 16.8 g, Cholesterol 201.8 mg, Fat 29.9 g, Fiber 0.3 g, Protein 16.5 g, SaturatedFat 14.5 g, Sodium 458.9 mg, Sugar 0.9 g
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