Cheese Grits Souffle Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees. Grease 8" by 8" (2-quart) glass or ceramic baking dish or six (6-ounce) ramekins.
• In 2-quart saucepan, heat water to boiling on medium-high heat. Reduce heat to low. With wire whisk, gradually stir in grits. Continue whisking to eliminate any lumps. Cover and cook 10 to 15 minutes or until water is absorbed and grits are creamy. Transfer to large mixing bowl. Stir in butter, Cheddar cheese, and 1/4 teaspoon salt until combined.
• In separate small bowl, whisk eggs and milk until combined, then whisk into grits.
• Pour mixture into prepared pan or ramekins. Sprinkle with Parmesan cheese and paprika. Bake, uncovered 45 to 60 minutes in baking dish (30 minutes in ramekins) or until top is golden and toothpick inserted in center comes out clean. Makes 6 side dish servings.

Steps:

• In a 2 quart saucepan, put grits, salt, broth and butter. Bring to a boil, stirring often. Reduce heat and let simmer for 5 minutes. Add in cheese and stir until melted. Remove from heat and set aside.
• In a medium bowl, whisk 2 eggs. Add in hot sauce, seasoning salt, paprika and worcestershire sauce. Mix well.
• VERY SLOWLY, whisk 1 cup of grits mixture into the egg mixture. You must do this slowly or the heat from the grits will cause the eggs to scramble. Once the cup is whisked in, add the remaining grits mixture and blend well.
• Pour mixture into a well-greased 2 quart baking dish.
• Bake for 1 hour at 350 degrees. Allow to cool for about 10 minutes before serving.

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.