Cheese Grits Souffle
- Prep Time: 25 mins
- Cook Time: 42 mins
- Total Time: 1 hour 7 mins
- Yield: 8 1x
- Category: Sides, Grits and Cornmeal
Scale
Ingredients
- 1 teaspoon soft unsalted butter
- 4 cups whole milk
- 1 cup The Old Mill white grits
- 1 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- Pinch cayenne pepper or nutmeg
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 6 large eggs, separated
Instructions
- Place a rack in the center of the oven, and preheat the oven to 350 degrees.
- Rub the butter on the bottom only of a 2-quart (8-cup) souffle or baking dish and set aside.
- Place the milk in a medium saucepan over medium heat and bring to a boil. Pull the pan off the heat, and whisk in the grits, a little at a time, until the grits are incorporated. Place the pan back over medium heat, and let the grits come to a simmer. Stir and cook the grits until smooth and thickened, about 8 to 10 minutes.
- Turn off the heat, and stir in the salt, pepper, cayenne or nutmeg, cheese, and butter until smooth. Set aside.
- Crack the eggs, placing the yolks in a medium bowl and the whites in a large bowl. Beat the egg yolks lightly with a fork, and add a couple tablespoons of the warm grits to the yolks to bring up their temperature. Stir to combine. Repeat this process two or three times, adding a couple tablespoons grits to the yolks, and then turn the yolk mixture into the pan of grits, stirring to combine well. Set aside.
- Beat the egg whites on high speed with an electric mixer until stiff peaks form, 2 to 3 minutes. Pour the grits mixture alongside the egg whites in the bowl and fold gently to combine. Turn the mixture into the prepared dish, and place the dish in the oven.
- Bake until the souffle rises and is golden brown on top, about 40 to 45 minutes. Serve at once.
Find it online: https://old-mill.com/oldmill_recipes/cheese-grits-souffle/
