Growing up in the South, one of my favorite dishes that my grandmother served was a grits casserole. We had it every Easter morning alongside the classic sausage casserole. I have updated her recipe slightly - making it more of a soufflé than a casserole. I fold in the egg whites as I would a soufflé and I serve them in individual dishes with chives so it looks really special!
Cheddar & Chive Grits Soufflé
- Yield: 4
- Prep Time: 10 min
- Cooking Time: 45 min
Ingredients
- ½ cup old-fashioned grits
- Salt and pepper
- 2 eggs, separated
- ½ cup whole milk
- ¾ cup grated cheddar cheese
- ¼ cup parmesan cheese + more for dusting
- 3 tablespoons chives
- ½ tablespoon butter, for greasing ramekins
Preparation
- Preheat oven to 375
- Bring 2 cups of water to a boil. Add grits and a heavy pinch of salt. Stir together, then reduce heat to low. Cover and simmer for 10-20 minutes, stirring occasionally, until thickened.
- Meanwhile, beat egg whites until firm peaks form. Set aside.
- Over low heat, add the milk and egg yolks to the cooked grits and combine. Turn off the heat. Add the cheddar and parmesan cheeses and stir until melted. Add chives, and then salt and pepper, to taste.
- Pour grits mixture into a large bowl and add the beaten egg whites on top. Fold the egg whites into the mixture until all the whites have been incorporated. Do not overmix.
- Butter 4 ramekins (½ cup size) and sprinkle with parmesan cheese. Using a ladle, spoon the grits mixture into each dish, filling to the very top. Place ramekins on a baking sheet and place in oven. Cook uncovered for 25-30 minutes. Use a toothpick or clean knife to test its doneness. It should come out clean and the top should be slightly golden brown. Serve immediately.
Recipe Tags
This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!
