Grits-and-Cheese Souffles

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Good and easy to make but next time I'll add some cheddar cheese and a bit more salt. Seemed to be lacking a little bit of flavor.

I didn't have 10oz ramekins, so made it all in one 1.5 quart corningware dish. Fit well and rose just above the rim of the bowl with 30 to 35 min of cooking.

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I really enjoyed this recipe! I made 2 batches this weekend and it was a hit! I think next time I'll add some Jalapeno! it's nice and light with a surprisingly creamy texture. the mixture did not stick to the ramekins due to the spray oil/parmesean cheese. It was tricky to process in a blender. Next time I will use the food processer. Great recipe! I used the few left over's for the next mornings breakfast and it was fantastic on the grill plate with a hint of butter.

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I'm originally from NC and adore pretty much any dish with grits. This one is tops! I will definitely add it to our dinner rotation. Due to some poor planning on my part, I had to make a few changes to the recipe as it was written -

*It's hard to find quick-cooking grits in UT, where I now live. I already had old-fashioned grits in the cabinet so I made and used those instead. This worked well but don't salt them or the overall dish will be a bit salty.

*I don't have a blender but managed to successfully puree the ingredients using a hand-held immersion blender.

*I realized too late my ramekins hold 6 oz. rather than 10 oz. So, I placed all the batter in a 8 x 8" Pyrex baking dish, prepared as directed, and cooked the large souffle for 35-40 minutes until it was browned on top.

Despite all this, the dish was still amazing and so comforting, perfect with a minimally dressed green salad and a glass of red wine. And I can't believe it is considered a "light" dish!