Cheesy Grits Souffle

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Rated 4 stars out of 5
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  • Read 5 Reviews
Total Time:
42 min
Prep
2 min
Cook
40 min
Yield:
6 servings
Level:
--
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Ingredients

  • 1 cup grits, either old-fashioned or quick cooking (but not instant)
  • 4 cups water
  • 4 tablespoons butter
  • 1 bunch scallions, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper, to taste
  • 1 1/2 cups coarsely grated cheddar
  • 1/2 cup crumbled crispy bacon
  • 1/2 cup egg whites, from 4 eggs

Directions

In a saucepan, bring 4 cups of water to a boil over high heat and stir in grits. Return to a boil and reduce heat to low, cover pan and cook, stirring occasionally, until grits are smooth and creamy, 10 to 20 minutes (depending on type of grits used). Transfer grits to a large bowl and allow to cool, stirring frequently to prevent a skin from forming.

In a skillet melt butter and saute scallions and garlic until softened and fragrant, 3 to 4 minutes.

When grits are cooled, stir in sauteed scallions and season with crushed red pepper, salt, black pepper, grated cheese and crumbled bacon. Preheat oven to 350 degrees F. Butter a 9 by 13-inch heavy gratin dish or cast iron skillet and set aside.

In a large bowl beat egg whites with a pinch of salt until stiff peaks form. Gently mix 1/3 of the beaten whites into the grit mixture, then fold in remaining whites, being careful to not overmix. Transfer to prepared baking dish and bake in top of oven for 30 to 40 minutes, until risen and golden brown on top. Serve immediately.

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Newest Ratings and Reviews

Read all 5 reviews

  • on May 22, 2007

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    Great Recipie! I love this one. Another great one for emril.

    people found this review Helpful.
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  • on April 11, 2007

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    I love to make all types of souffles and this is a fantastic new one.This dish is not intended to rise the same as a typical souffle. I gave it 5 stars provided you add some cream to the mixture before baking to maintain a creamy interior to contrast with the crisp top. It is a wonderful blend of flavors and textures - perfect for brunch or as a side dish.

    people found this review Helpful.
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  • on June 30, 2005

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    This was easy to make and TASTEE! Great for brunch.

    people found this review Helpful.
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