Friday, March 14, 2014
Cheese Grits Souffle
Ingredients
1/3 cup quick grits (Quaker five minute grits)
8 oz smoked cheddar cheese, grated (Tillamook is my favorite)
1 1/2 cup whole milk
4 eggs – room temperature (yolks and whites separated)
1 medium scallion, finely diced
2 tablespoons butter plus a bit extra to butter dishes
1 teaspoon dry mustard
Worcestershire Sauce (to taste)
Cayenne Pepper (to taste)
Instructions
1. Preheat oven to 425 degrees. Butter four 10-ounce soufflé dishes.
2. Melt butter in large saucepan over medium heat. Sauté diced scallion approximately 3 minutes. Mix in 1 1/4 cups milk; then add grits. Bring to a simmer. Reduce heat to low, cover and cook until grits thicken—approximately 5 minutes.
3. While grits cook, whisk together remaining 1/4 cup milk and yolks in a small bowl.
4. Remove grits from heat, temper yolk mixture by slowly stirring yolks into grits. Add 3/4 of the grated cheese, mustard, 3-4 shakes of Worcestershire and a generous dash of cayenne. Mix well.
5. In a separate bowl, beat egg whites until stiff peaks form. Peaks should be moist and shiny, not dull and dry (overbeaten). Dull and dry won’t rise.
6. Gently fold whites into cheesy grits mixture. Be careful not to overbeat—you don’t want your whites to collapse.
7. Divide mixture evenly into ramekins. Top with remaining cheese.
8. Bake until soufflés rise and brown, approximately 20 minutes. (Oven times vary.)
9. Serve immediately.
1/3 cup quick grits (Quaker five minute grits)
8 oz smoked cheddar cheese, grated (Tillamook is my favorite)
1 1/2 cup whole milk
4 eggs – room temperature (yolks and whites separated)
1 medium scallion, finely diced
2 tablespoons butter plus a bit extra to butter dishes
1 teaspoon dry mustard
Worcestershire Sauce (to taste)
Cayenne Pepper (to taste)
Instructions
1. Preheat oven to 425 degrees. Butter four 10-ounce soufflé dishes.
2. Melt butter in large saucepan over medium heat. Sauté diced scallion approximately 3 minutes. Mix in 1 1/4 cups milk; then add grits. Bring to a simmer. Reduce heat to low, cover and cook until grits thicken—approximately 5 minutes.
3. While grits cook, whisk together remaining 1/4 cup milk and yolks in a small bowl.
4. Remove grits from heat, temper yolk mixture by slowly stirring yolks into grits. Add 3/4 of the grated cheese, mustard, 3-4 shakes of Worcestershire and a generous dash of cayenne. Mix well.
5. In a separate bowl, beat egg whites until stiff peaks form. Peaks should be moist and shiny, not dull and dry (overbeaten). Dull and dry won’t rise.
6. Gently fold whites into cheesy grits mixture. Be careful not to overbeat—you don’t want your whites to collapse.
7. Divide mixture evenly into ramekins. Top with remaining cheese.
8. Bake until soufflés rise and brown, approximately 20 minutes. (Oven times vary.)
9. Serve immediately.
# posted by Chelsea @ 10:36 AM 
