Hominy Souffle Recipes

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HOMINY GRITS SOUFFLé



Hominy Grits Soufflé image

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

3/4 cup white hominy grits (not quick-cooking)
1 cup boiling water
2 cups whole milk
1 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, melted
4 large egg yolks, lightly beaten
6 large egg whites

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.

SOUFFLE OF GRITS



Souffle of Grits image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups grits
6 cups boiling water
4 ounces unsalted butter
6 ounces sharp cheddar cheese, grated
2 teaspoons sea salt
1/4 teaspoon Tabasco
4 eggs, well beaten
Worcestershire sauce, to taste
1 teaspoon black pepper

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.

SOUTHWESTERN CORN AND HOMINY SAUTE (WW CORE)



Southwestern Corn and Hominy Saute (Ww Core) image

I am one of those people who likes hominy, particularly in Southwestern soups and stews. Came across this side dish in a new Weight Watchers cookbook and decided that it would soon be making an appearance on my dinner table.

Provided by justcallmetoni

Categories     Corn

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

2 medium poblano chiles
1 tablespoon vegetable oil
1 small red onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon cumin
1/2 teaspoon epazote or 1/2 teaspoon oregano
1 (15 ounce) can hominy, drained
1 (10 ounce) bag frozen corn
salt
3 tablespoons chopped fresh cilantro
1 1/2 tablespoons lime juice, freshly squeezed
1 lime, cut into wedges

Steps:

  • Remove the frozen corn from the freezer to begin defrosting.
  • To prepare the Poblano chiles, place them directly over gas flame on your stove. Allow the skin to char and blister before turning using long tongs (or well padded fingers). Once all sides are charred, about five minutes, toss the peppers in a resealable bag and close. Set aside about ten minutes to allow the heat to steam the chiles. Once cooled, peel and seed the peppers, and give them rough chop.
  • Heat the vegetable oil in a non-stick skillet over medium heat. Add the onions and cook for two or three minutes until the onions are tender. Stir in the garlic, cumin and epazote/oregano and continue to cook another 30 seconds.
  • Add in the corn and hominy, stirring occasionally, and cook for two minutes. Stir in the Poblanos and salt to taste. Cook an additional two or three minutes until the everything is heated through.
  • Remove from heat and mix in the cilantro and lime juice.
  • Serve with lime wedges.

Nutrition Facts : Calories 195.3, Fat 5, SaturatedFat 0.7, Sodium 229, Carbohydrate 36.7, Fiber 5.5, Sugar 4.2, Protein 4.6

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