Souffle Of Grits Recipes

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BASIC SOUFFLé



Basic Soufflé image

Crispy on the outside and soft and fluffy on the inside, a soufflé can be filled with many of your favourite ingredients. Making a soufflé is actually a simple process, despite its reputation for being difficult to make. Try adding cheese, crab, vegetables and more for a decadent dinner.

Categories     Baked Dishes

Time 30m

Yield Serves: 4

Number Of Ingredients 8

2 tbsp ( 30 mL ) butter
2 tbsp ( 30 mL ) all-purpose flour
½ tsp ( 2.5 mL ) salt
Pinch pepper
¾ cup ( 175 mL ) milk (1%)
4 egg yolks
2 egg whites
¼ tsp ( 1.25 mL ) cream of tartar

Steps:

  • Preheat oven to 375° F (190° C).
  • Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.
  • Separate eggs. Beat yolks well and add ¼ cup (50 mL) of warm sauce mixture to egg yolks.
  • Combine yolk mixture with remaining sauce, blending thoroughly. If desired, add finely chopped filling ingredients, stirring into white sauce until blended (see variations). Set sauce aside to cool slightly.
  • Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.
  • Carefully pour into 4-cup (1 L) soufflé or casserole dish.
  • Bake in preheated 375° F (190° C) oven until puffed and lightly browned, 20 to 25 minutes or until done. Serve immediately.

Nutrition Facts :

EGGY GRITS SOUFFLé



Eggy Grits Soufflé image

Provided by Sheila Lukins

Categories     Egg     Bake     Lunch     Parmesan     Parade     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 cup whole milk
1/2 cup stoneground grits
4 large eggs, separated
1/4 cup freshly grated Parmesan cheese
2 dashes of Tabasco sauce
Salt and pepper,to taste

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.

GRITS, CHEESE, AND ONION SOUFFLéS



Grits, Cheese, and Onion Soufflés image

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

2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
3/4 cup chopped leek
1 1/2 cups whole milk, divided
1/2 teaspoon salt
1/3 cup quick-cooking grits
4 large eggs, separated
3 green onions, chopped
1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces), divided

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.

SARA'S GRITS SOUFFLE



Sara's Grits Souffle image

Sara Foster, owner of the Foster's Market stores of North Carolina, considers this savory grits souffle one of her specialties.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 13

8 tablespoons (1 stick) unsalted butter
3 cups water
3 teaspoons coarse salt
2 cups yellow grits (not quick-cooking)
3 cups milk
1 tablespoon sugar
2 cups grated (8 ounces) Monterey Jack cheese
1 red bell pepper, cored, seeded, and diced
1 jalapeno pepper, seeded and diced
Kernels from 2 ears fresh corn (1 cup fresh or frozen corn)
4 large eggs, lightly beaten
1 tablespoon fresh thyme, or 1 teaspoon dried thyme
1/2 teaspoon freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees. Butter a 4-quart souffle dish with 2 tablespoons butter; set aside. In a medium saucepan, bring 3 cups water to a boil; add 1 teaspoon salt. Reduce heat to medium, and gradually add grits in a slow, steady stream while whisking constantly. Cook, stirring, until grits have thickened, about 10 minutes.
  • Add 1 1/2 cups milk, and cook, stirring, until milk is absorbed, about 5 minutes more.
  • Remove from heat, and stir in the remaining 1 1/2 cups milk, 6 tablespoons butter, and the sugar until well combined.
  • Add cheese, red pepper, jalapeno, corn, eggs, thyme, remaining 2 teaspoons salt, and pepper, and mix well. Pour the mixture into the prepared souffle dish, and bake until the souffle has risen and is firm around the edges but the center is still slightly soft, 45 to 55 minutes. Remove from the oven, and let stand 5 minutes before serving. Serve warm.

OVERNIGHT GRITS SOUFFLE



Overnight Grits Souffle image

Make and share this Overnight Grits Souffle recipe from Food.com.

Provided by Miss Annie

Categories     Breakfast

Time 2h

Yield 12-14 serving(s)

Number Of Ingredients 8

1 1/2 cups regular grits, cooked
1 teaspoon onion salt
1 teaspoon garlic salt
3/4 teaspoon Worcestershire sauce
1/2 cup butter
3 eggs, slightly beaten
3/4 lb cheddar cheese, shredded
paprika

Steps:

  • After cooking grits, stir the grits into the other ingredients.
  • Stir this mixture into the beaten eggs.
  • Add the cheese.
  • Pour into a 2 1/2 quart baking dish.
  • Sprinkle the top heavily with paprika.
  • Cover and refrigerate overnight.
  • Remove from refrigerator 15 minutes before baking.
  • Bake, uncovered, at 350ºF for 1 1/2 hours.

KENTUCKY DERBY CREAMY CHEDDAR GRITS SOUFFLE



Kentucky Derby Creamy Cheddar Grits Souffle image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup grated, sharp cheddar cheese
1 cup raw grits
4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne
4 ounces butter
4 eggs, separated

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



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.

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