Grits Cheese And Onion Soufflés Recipes
GRITS, CHEESE, AND ONION SOUFFLéS
Provided by Bon Appétit Test Kitchen
Categories Cheese Onion Breakfast Brunch Bake Vegetarian Quick & Easy Low Cal Dinner Lunch Monterey Jack Hominy/Cornmeal/Masa Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
- Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
- Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
- Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.
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.
More about "grits cheese and onion soufflés recipes"
GRITS, CHEESE, AND ONION SOUFFLéS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (3)Total Time 50 minsServings 4
- Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
- Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
CHEESE GRITS SOUFFLE RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 10-12Estimated Reading Time 4 minsCategory MAINS, VEGETARIAN, APPETIZERS
- Place the hot grits in a mixing bowl and stir in the cheese, butter, mace, salt and cayenne pepper. Cool slightly.
- In a small bowl, lightly beat the egg yolks. Stir a little of the grits mixture into the yolks to heat them slightly, then add to the grits mixture and combine thoroughly. Let cool to room temperature.
- Beat the egg whites until soft peaks form and fold them into the cheese grits. Pour into the dish and bake until the souffle is puffed and lightly browned, 40 to 45 minutes.
GOAT CHEESE GRITS SOUFFLéS RECIPE | REAL SIMPLE
From realsimple.com
3.5/5 (31)Calories 168 per servingTotal Time 40 mins
- Preheat oven to 425°F. Coat 8 (6-ounce) ramekins with cooking spray; arrange ramekins evenly on a rimmed baking sheet. Set aside.
- Place water and milk in a medium saucepan; bring to a boil over high. Stir in grits, salt, and pepper. Reduce heat to medium-low, and simmer, stirring often, until grits are tender, about 6 minutes. Remove from heat. Stir in butter until melted.
- Whisk together egg yolks in a medium bowl. Slowly add one-quarter of hot grits to yolks, whisking constantly. Pour yolk mixture into grits in saucepan, stirring to combine. Stir in goat cheese and chives.
- Beat egg whites in the bowl of a stand mixer on high speed until stiff peaks form, about 3 minutes. Fold half of beaten egg whites into grits until combined. Fold in remaining beaten egg whites. Divide grits mixture evenly among prepared ramekins.
GOAT CHEESE-AND-SPRING ONION GRITS SOUFFLéS | SOUTHERN LIVING
From southernliving.com
Total Time 45 mins
- Heat butter in a large sauce-pan over medium. Add onions. Cook, stirring occasionally, until softened, about 5 minutes. Add 2 cups water, half-and-half, and salt to saucepan; bring to a boil over medium-high. Reduce heat to medium-low; whisk in grits. Cook, whisking occasionally, until thickened, about 20 minutes. Remove from heat; whisk in cheese until completely melted.
- While grits cook, whisk together egg yolks and mustard in a medium bowl; set aside. Beat egg whites with whisk attachment in the bowl of a stand mixer or with an electric hand mixer on medium-high speed until soft peaks form, 2 to 3 minutes.
- Whisk ¼ cup of the hot grits into yolk mixture to temper; whisk tempered yolk mixture into remaining grits until combined. Gently fold one-third of the egg whites into grits, and repeat until all whites are folded into grits. Divide mixture among prepared ramekins. Bake in preheated oven until puffed and set but still slightly jiggly in centers, about 15 minutes. Sprinkle with chives and additional goat cheese; serve immediately.
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