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Categories: Appetizers, Main courses, Vegetarian

Cheese grits souffle

Like Parisians, souffles have a reputation for being fussy. "Why bother?" I had always thought until I recently faced a Friday night with time for cooking but an all-but-barren fridge. A trip to the store would have sapped all my ... Read more

Active work time: 15 minutes | Total preparation time: 1 hour | Serves 10 to 12
Note: Any reasonably thick mixture can be used as a base for a souffle as demonstrated by this recipe from "Nathalie Dupree's Southern Memories.".
  • 1/2 cup (1 stick) butter, cut into 6 chunks, plus more for preparing dish
  • 1 cup grits, cooked in milk according to package directions
  • 1 pound sharp Cheddar cheese, grated
  • 1/2 teaspoon mace
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 6 eggs, separated

Step 1Heat the oven to 350 degrees. Generously butter a 13x9-inch baking dish.

Step 2Place the hot grits in a mixing bowl and stir in the cheese, butter, mace, salt and cayenne pepper. Cool slightly.

Step 3In a small bowl, lightly beat the egg yolks. Stir a little of the grits mixture into the yolks to heat them slightly, then add to the grits mixture and combine thoroughly. Let cool to room temperature.

Step 4Beat the egg whites until soft peaks form and fold them into the cheese grits. Pour into the dish and bake until the souffle is puffed and lightly browned, 40 to 45 minutes.

Each of 12 servings:
240 calories; 457 mg sodium; 156 mg cholesterol; 20 grams fat; 12 grams saturated fat; 3 grams carbohydrates; 11 grams protein; 0.07 gram fiber.
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