Cheese Grits Souffle

[ruthcooks]

Cheese Grits Souffle

Serves 8 as Side.

This particular recipe does not call for folding in the beaten egg whites. If you’d like to, just add the beaten yolks to the milk and fold in the whites last. I’ve used stoneground grits and can't see an appreciable difference in this dish so use white supermarket grits. The butter, yolks and cheese make them yellow anyway, and delicious. If you are using large eggs, add 2 T. more milk. I’ve known grits-haters to go back for seconds.

• 1 c grits, not instant
  
• 4 c boiling water
  
• 1-1/2 tsp salt
  
• 1/2 c salted butter, cut into tablespoons (if sweet butter used, add more salt)
  
• 2 c grated sharp cheddar cheese*
  
• 2 beaten extra large eggs
  
• 1/2 c milk
  

Sprinkle and stir grits into water in a large saucepan. Add salt. Bring to a boil over medium high heat, stirring constantly, then lower heat to lowest setting, cover, and cook for 15-20 minutes, stirring occasionally. The higher than usual proportion of grits to water will make them very thick, which is desirable. (Follow package directions if a longer time is listed.)

Stir in butter and cheese until melted. Beat the eggs in a measuring cup and add milk to the 1 cup level. I measured the milk for you in case you want to beat the egg whites separately. Stir milk and eggs or egg yolks into grits, folding in beaten whites last if you choose to do so. Pour into a sprayed or buttered 9 x 11 inch, 1 1/2 quart casserole.

Bake 40-45 minutes at 350 degrees, or until puffed and brown on top. You may make ahead and refrigerate (only if you do not beat egg whites), and the cold casserole will take 1 hour 15 minutes to cook.

*This recipe originally used a roll of “garlic cheese” which I could find in Tennessee, but not in Pennsylvania. You may add a clove or two of finely minced garlic with the butter and cheese.

Keywords: Side, American

( RG1015 )