Hominy Grits Soufflé Recipes

GRITS, CHEESE, AND ONION SOUFFLéS

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.

HOMINY GRITS

Steps:

• Pour grits into boiling salted water and stir until it reaches the boiling point.
• Lower heat and simmer slowly for an hour, stirring frequently.
• When ready to serve, add butter and beat well for a few minutes.

BAKED HOMINY GRITS WITH CHEESE

Steps:

• Combine water, milk, salt, and grits in a saucepan.
• Bring to a boil.
• Lower heat and simmer until thickened, stirring occasionally.
• Allow 5 minutes for quick-cooking grits and 30 minutes for regular grits Stir a little of the grits in eggs; return to saucepan and mix well with cheese.
• Pour into a buttered 1 quart casserole; dot with butter.
• Bake in 350 F for 40 minutes or until lightly browned.

HOMINY GRITS SOUFFLé

Steps:

• Preheat oven to 350°F.
• Whisk grits into boiling water in a metal bowl, then set bowl over a saucepan of simmering water. Cook, stirring constantly, 2 minutes.
• Stir in 1 cup milk and 3/4 teaspoon salt and cook, stirring constantly, 15 minutes. Grits will be very thick.
• Remove bowl from heat and stir in remaining cup milk and butter. Return bowl to simmering water and cook, stirring, until smooth and heated through, about 2 minutes.
• Remove bowl from heat and whisk in yolks, then cool to lukewarm.
• Beat egg whites with remaining 1/4 teaspoon salt using an electric mixer until they just hold stiff peaks, then fold into grits gently but thoroughly.
• Turn mixture into a buttered 2 1/2- to 3-quart baking dish and bake in middle of oven until browned and puffed, 40 to 45 minutes.