EGGY GRITS SOUFFLé
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
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.
OVERNIGHT GRITS SOUFFLE
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
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
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 8
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.
CHEESY GRITS SOUFFLé
This recipe for Cheesy Grits Soufflé turns a classic Southern dish into a light, fluffy soufflé for the ultimate holiday brunch.
Provided by Southern Living Editors
Time 1h20m
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Generously butter a 3-qt. baking dish; freeze 10 minutes.
- Meanwhile, bring 3 cups water and 1 tsp. salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat to medium-low, and cook, whisking often, 2 to 3 minutes or until thickened. Whisk in milk, and cook, stirring constantly, 3 to 4 minutes or until grits are creamy.
- Remove from heat, and stir in corn, next 7 ingredients, and remaining 3 tsp. salt. Spread mixture in prepared dish. Place on an aluminum foil-lined jelly-roll pan.
- Bake at 350° for 50 minutes or until puffed, firm around edges, and slightly soft in center. Remove from oven to a wire rack, and cool 5 minutes before serving.
GRITS-AND-CHEESE SOUFFLES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
GRITS SOUFFLE'
I've been called a redneck for this sort of thing. but i figure Hey, if the shoe fits, why not. it's fun and tasty. hope you enjoy it. easy to change up the flavors with different kinds of cheese. I like using soft and semi soft cheeses as they melt easier. if you don't like garlic you can change to what ever savory herb works for you. I've used basil, rosemary, thyme as well.
Provided by chefmick
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- cook grits in salted water.
- when cooked remove from heat, add cheese, butter, garlic and egg yolks.
- stir until cheese and butter have melted.
- fold in egg whites.
- put in greased casserole. (I use an 8x8).
- Bake @ 350 degrees F for 45 minutes.
Nutrition Facts : Calories 508.9, Fat 29.4, SaturatedFat 17.6, Cholesterol 194.5, Sodium 884.6, Carbohydrate 42.9, Fiber 2.4, Sugar 1.4, Protein 17.7
SARA'S GRITS SOUFFLE
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
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.
GARLIC-CHEDDAR GRITS SOUFFLE
Here in Georgia we hardly recognize breakfast without a side of hot, buttered grits. Here, with the addition of garlic and cheddar they look more like dinner. This casserole is great for brunch or a casual supper.
Provided by Cinnamon Turtle
Categories Grains
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Lightly grease a 1 1/2 quart souffle dish.
- Bring the water to a boil in a medium saucepan, whisk in the grits. Simmer, covered until liquid is absorbed, about 10 minutes. Stir in the cheese, salt, pepper, and cayenne. Set aside to cool slightly.
- Meanwhile, saute the onion and garlic in butter for 5-8 minutes until soft. Stir the onion mixture into the grits. Beat in the egg yolks.
- Whip the egg whites until soft peaks form. Fold them into the grits.
- Gently turn the mixture into the prepared dish. Bake 45-50 minutes until lightly browned. Serve hot.
Nutrition Facts : Calories 288.9, Fat 16.1, SaturatedFat 9.3, Cholesterol 132.8, Sodium 603.2, Carbohydrate 23.2, Fiber 1.5, Sugar 1.2, Protein 12.5
CHEESE GRITS SOUFFLE
This a wonderful addition to brunch. As with any souffle, once it comes out of the oven, it should be served immediately.
Provided by Aroostook
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
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.
More about "grit souffle recipes"
CHEESE GRITS SOUFFLé RECIPE | LAND O’LAKES
From landolakes.com
5/5 (1)Category Rice And Grains, Cheese, Dairy, Side DishServings 6Calories 240 per serving
- Heat oven to 350°F. Butter insides of six (6-ounce) ramekins; place onto baking sheet. Set aside.
- Place chicken stock and grits into 3-quart saucepan; cook over medium heat, stirring occasionally, 5-7 minutes or until liquid is absorbed and grits are creamy. Remove from heat. Add cheeses and butter; stir until well mixed.
- Spoon 1/2 cup mixture into each prepared ramekin. Sprinkle tops with Parmesan cheese and paprika. Bake 30-35 minutes or until tops are golden brown and toothpick inserted into center comes out clean.
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