Ham And Cheddar Grits Souffle Recipes

HAM AND CHEESE EGG SOUFFLE

Steps:

• Preheat oven to 200 degrees.
• In a medium saucepan, melt butter over medium-low heat. Whisk in flour to form a roux. Continue to whisk until roux is a light brown (blond roux.)
• Slowly pour milk into the roux, whisking until smooth. Batter will be thick. Whisk in salt, nutmeg and black pepper. Remove from heat.
• In a separate bowl, whisk egg yolks until pale and fluffy. Fold into roux along with shredded cheddar cheese and ham. Set aside.
• Whisk egg whites and cream of tarter until soft, fluffy peaks form. This process is incorporating air into the mixture, which is what increased the volume significantly.
• After egg whites are foamy and fluffy, gently fold them into the ham and cheddar mixture. Do not over mix, as this will push out the air.
• Prep 6 4-ounce ramekins with cooking spray and place onto a rimmed baking sheet. Spoon mixture evenly into each ramekin. Fill approximately 3/4 of the way.
• Bake for 30 minutes. Remove and top each with a pinch of cheddar cheese, crumbled bacon and chives.
• Serve immediately.
• If you've tried this recipe, come back and let us know how it was!

GRITS, CHEESE, AND ONION SOUFFLéS

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

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.

COUNTRY HAM AND CHEDDAR GRITS SOUFFLé

Steps:

• Preheat oven to 375 degrees F. With 2 tablespoons of the butter, grease a shallow 2 1/2- to 3-quart baking dish or a 13x9x2-inch baking dish; coat dish with breadcrumb mixture, turning dish to coat evenly. Refrigerate dish while making soufflé mixture.
• In medium saucepan, bring broth, cream, and salt to a boil; slowly stir in grits. Reduce heat to low, cover, and cook 5 minutes, or until creamy and thick.
• Meanwhile, in small skillet, melt remaining 2 tablespoons butter over medium heat. Add onion and garlic; cook 3 minutes, or until translucent. Add ham; cook 1 minute. Remove from heat. When grits are cooked, stir in onion mixture and pepper sauce. Stir in egg yolks, 1 at a time, until blended. Stir in cheddar and parsley, until cheese is melted and mixture is smooth.
• Beat egg whites with an electric mixer until stiff. Stir a quarter of the whites into grits mixture to lighten; fold in remaining whites. Spoon the soufflé mixture into chilled baking dish. Bake 40 to 45 minutes, until puffed and golden. Serve immediately.

KENTUCKY DERBY CREAMY CHEDDAR GRITS SOUFFLE

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

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.

HAM AND CORN SOUFFLE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat a 1-1/2-qt. baking dish with cooking spray and lightly sprinkle with bread crumbs; set aside., In a large nonstick skillet coated with cooking spray, cook corn and onions until tender. Remove from the heat; stir in ham and set aside., In a small saucepan, combine the flour, salt and cayenne; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Transfer to a large bowl; stir in corn mixture. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly., Add cream of tartar to egg whites; beat until stiff peaks form. With a spatula, fold a fourth of the egg whites into the milk mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared dish. Bake at 325° for 50-55 minutes or until top is puffed and center appears set. Serve immediately.

DOUBLE-CHEESE HAM SOUFFLE

Steps:

• Place half of the bread cubes in a greased 13x9-in. baking dish. Layer with ham, cheeses and remaining bread cubes. , In a large bowl, whisk together the eggs, milk and seasonings; pour over the top. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Combine the cornflakes and butter; sprinkle over casserole. , Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

HAM AND CHEESE SOUFFLE

Steps:

• Layer ham, cheese, and bread in a buttered 3 quart casserole.
• Sprinkle with flour and dry mustard mixed together.
• Sprinkle with Tabasco sauce as desired.
• Mix milk with beaten eggs and pour over all.
• Chill at least 2 hours or overnight.
• Bake at 350° for about 1 hour or until puffy and golden on top.
• Serve immediately.

HAM AND CHEESE SOUFFLE

Steps:

• Preheat oven to 375F.
• Grease a 9x13 baking dish
• In the baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese
• Repeat
• Combine eggs, milk, mustard and onion salt; pour over layered mixtured
• Cover, and refrigerate overnight
• Remove from refrigerator 30 mins before baking
• Combine cornflakes and melted butter; sprinkle over top
• Bake for 40 mins, or until hot and bubbly.

HAM AND CHEESE SOUFFLE

Steps:

• In a greased 13x9-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture. , Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: Prepare souffle as directed, omitting cornflake mixture. Cover and freeze unbaked souffle. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Prepare cornflake mixture; sprinkle over top. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

HAM AND CHEDDAR GRITS SOUFFLE

Steps:

• Preheat oven to 375.
• Use 2tbs butter and grease 3quart baking dish.
• Combine breadcrumbs and parmesan.
• Coat buttered dish evenly with breadcrumb mixture.
• Put dish in fridge until you're ready for it.
• In medium saucepan, combine broth,cream and salt and bring to a boil.
• Slowly stir in grits.
• Reduce heat to low, cover and cook 5 minutes or until creamy and thick.
• Meanwhile, melt remaining 2tbs butter in small skillet.
• Add onion and garlic and cook until translucent (about 3 minutes).
• Add ham and cook one minute longer.
• Add ham mixture and hot sauce to grits.
• Add egg yolks, one at a time, blending after each.
• Add cheese and parsely and stir until smooth.
• Beat egg whites until stiff.
• Pour in 1/4 of egg whites and stir. Then fold in remaining whites.
• Spoon souffle mixture into prepared baking dish.
• Bake 40-45 minutes or until fluffed and golden.
• Serve immediately.