Mexican Cheese Grits Souffle Recipes

CHEESE GRITS SOUFFLE

Steps:

• Preheat oven to 375 degrees F.
• Boil water, add salt and cook grits (5 minutes or until thick).
• Add cheese, meat, onion/chives and egg yolks.
• Fold in egg whites gently.
• Pour into a greased 1 1/2 quart baking dish.
• Bake 30 minutes.
• Serve immediately.

EGGY GRITS SOUFFLé

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.

MEXICAN CHEESE GRITS

Steps:

• Prepare grits according to package directions.
• Stir in Velveeta cheese until melted.
• Mix together the milk and eggs; add to the grits mixture and stir to combine.
• In a large skillet, melt the butter over medium heat; add the onion, red bell pepper, garlic, and green chiles.
• Saute, stirring frequently, until tender.
• Add the onion mixture, 1 cup shredded Cheddar cheese, cayenne pepper, salt and pepper to taste to the grits mixture; stir to combine.
• Pour into a greased 13 x 9 inch baking dish.
• Bake at 350 degrees for 30 minutes.
• Sprinkle evenly with the remaining cheddar cheese and bake 5-10 more minutes.

CHEESE GRITS SOUFFLE

Steps:

• In a 2 quart saucepan, put grits, salt, broth and butter. Bring to a boil, stirring often. Reduce heat and let simmer for 5 minutes. Add in cheese and stir until melted. Remove from heat and set aside.
• In a medium bowl, whisk 2 eggs. Add in hot sauce, seasoning salt, paprika and worcestershire sauce. Mix well.
• VERY SLOWLY, whisk 1 cup of grits mixture into the egg mixture. You must do this slowly or the heat from the grits will cause the eggs to scramble. Once the cup is whisked in, add the remaining grits mixture and blend well.
• Pour mixture into a well-greased 2 quart baking dish.
• Bake for 1 hour at 350 degrees. Allow to cool for about 10 minutes before serving.

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.