Fallen Grits Souffles With Tomatoes And Goat Cheese Recipes

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GRITS-AND-CHEESE SOUFFLES



Grits-and-Cheese Souffles image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

3/4 cup quick-cooking grits
Nonstick cooking spray
1/2 cup finely grated parmesan cheese (about 1/2 ounce), plus more for the ramekins
1 1/2 cups frozen corn, thawed
2 ounces reduced-fat cream cheese, at room temperature
2 large egg yolks plus 4 egg whites, at room temperature
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
1 tablespoon plus 1/2 teaspoon white wine vinegar
6 cups baby arugula
1 teaspoon extra-virgin olive oil

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.

FALLEN GRITS SOUFFLES WITH TOMATOES AND GOAT CHEESE



Fallen Grits Souffles with Tomatoes and Goat Cheese image

Provided by Bruce Aidells

Yield Makes 8

Number Of Ingredients 11

4 cups whole milk
1 medium onion, chopped
4 garlic cloves, sliced
2 bay leaves
1 1/2 teaspoons coarse kosher salt
1 cup instant grits
2 tablespoons butter
5 large eggs, separated
2 cups cherry tomatoes, quartered
1/4 cup extra-virgin olive oil
Shaved aged goat cheese

Steps:

  • Preheat oven to 375°F. Generously butter eight 1-cup soufflé dishes or custard cups. Combine first 4 ingredients in large saucepan. Bring just to simmer; remove from heat and let steep 10 minutes. Strain; return milk to pan. Add salt; bring to boil. Gradually stir in grits and cook over medium heat until mixture is thick and grits are tender, stirring constantly, about 5 minutes. Mix in butter. Season with black pepper. Stir in egg yolks. Cool slightly.
  • Beat egg whites in large bowl until stiff but not dry. Fold whites into grits in 2 additions. Divide mixture among prepared dishes. Place dishes in large roasting pan. Add enough hot water to pan to come halfway up sides of dishes.
  • Bake soufflés until tops are puffed and beginning to brown and center is set, about 30 minutes.
  • Combine tomatoes and oil in medium bowl. Season with salt and pepper.
  • Invert each warm soufflé into shallow bowl. Spoon tomatoes atop soufflés. Top with shaved goat cheese and serve immediately.

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