Garlic Cheddar Grits Souffle Recipes

CREAMY CHEDDAR GRITS

Steps:

• Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
• Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.

SOUFFLE OF GRITS

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.

KENTUCKY DERBY CREAMY CHEDDAR GRITS SOUFFLE

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.

HAM AND CHEDDAR GRITS SOUFFLE

Steps:

• Preheat oven to 375.
• Use 2tbs butter and grease 3quart baking dish.
• Combine breadcrumbs and parmesan.
• Coat buttered dish evenly with breadcrumb mixture.
• Put dish in fridge until you're ready for it.
• In medium saucepan, combine broth,cream and salt and bring to a boil.
• Slowly stir in grits.
• Reduce heat to low, cover and cook 5 minutes or until creamy and thick.
• Meanwhile, melt remaining 2tbs butter in small skillet.
• Add onion and garlic and cook until translucent (about 3 minutes).
• Add ham and cook one minute longer.
• Add ham mixture and hot sauce to grits.
• Add egg yolks, one at a time, blending after each.
• Add cheese and parsely and stir until smooth.
• Beat egg whites until stiff.
• Pour in 1/4 of egg whites and stir. Then fold in remaining whites.
• Spoon souffle mixture into prepared baking dish.
• Bake 40-45 minutes or until fluffed and golden.
• Serve immediately.

KENTUCKY GARLIC CHEESE GRITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
• Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
• Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.