EGGY GRITS SOUFFLé
Provided by Sheila Lukins
Categories Egg Bake Lunch Parmesan Parade Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 425°F. Lightly butter a 4-cup souffl´ dish.
- 2. Combine 1 1/2 cups water and the milk in a heavy saucepan and warm the mixture over medium-low heat. Slowly stir or whisk in the grits until smooth and thickened, about 15 minutes. Remove from heat.
- 3. Lightly beat the egg yolks in a bowl. Gradually stir some of the hot grits into the yolks to temper them. Then stir the tempered egg yolks into the grits. Set aside to cool slightly.
- 4. Stir the Parmesan cheese, Tabasco sauce, salt, and pepper into the grits.
- 5. Place egg whites in a bowl, add a pinch of salt, and beat with an electric mixer until the whites are stiff but not dry. Using a rubber spatula, fold the whites into the grits until just combined. Scrape the mixture into the souffl é dish and bake in the center of the oven until the soufflé rises and is lightly browned on top, about 30 minutes. Serve immediately.
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.
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.
MEXICAN CHEESE GRITS SOUFFLE
Woohooo The US South, Mexico and France all in one recipe!!! If jalapenos are too hot, sub in the diced green chiles from a can.
Provided by Charmie777
Categories Breakfast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 334.3, Fat 19.4, SaturatedFat 11.4, Cholesterol 175.6, Sodium 694.1, Carbohydrate 23.5, Fiber 0.8, Sugar 1.3, Protein 15.9
HOMINY GRITS SOUFFLé
Categories Milk/Cream Egg Breakfast Side Bake Kentucky Derby Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Whisk grits into boiling water in a metal bowl, then set bowl over a saucepan of simmering water. Cook, stirring constantly, 2 minutes.
- Stir in 1 cup milk and 3/4 teaspoon salt and cook, stirring constantly, 15 minutes. Grits will be very thick.
- Remove bowl from heat and stir in remaining cup milk and butter. Return bowl to simmering water and cook, stirring, until smooth and heated through, about 2 minutes.
- Remove bowl from heat and whisk in yolks, then cool to lukewarm.
- Beat egg whites with remaining 1/4 teaspoon salt using an electric mixer until they just hold stiff peaks, then fold into grits gently but thoroughly.
- Turn mixture into a buttered 2 1/2- to 3-quart baking dish and bake in middle of oven until browned and puffed, 40 to 45 minutes.
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.
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