Best Grits And Cheese Souffles Recipes

Grits, Cheese, and Onion Soufflés image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 main-course servings

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
3/4 cup chopped leek
1 1/2 cups whole milk, divided
1/2 teaspoon salt
1/3 cup quick-cooking grits
4 large eggs, separated
3 green onions, chopped
1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces), divided

Steps:

Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.

Grits-and-Cheese Souffles image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

3/4 cup quick-cooking grits
Nonstick cooking spray
1/2 cup finely grated parmesan cheese (about 1/2 ounce), plus more for the ramekins
1 1/2 cups frozen corn, thawed
2 ounces reduced-fat cream cheese, at room temperature
2 large egg yolks plus 4 egg whites, at room temperature
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
1 tablespoon plus 1/2 teaspoon white wine vinegar
6 cups baby arugula
1 teaspoon extra-virgin olive oil

Steps:

Preheat the oven to 425 degrees F. Mix the grits and 1 1/2 cups water in a large microwave-safe bowl and microwave until thickened, about 4 minutes. Stir occasionally until slightly cooled. Meanwhile, coat four 10-ounce ramekins with cooking spray and sprinkle with parmesan; tap out the excess. Place the ramekins on a baking sheet.
Combine the cooled grits, corn, cream cheese, egg yolks, thyme, 1/2 cup parmesan and 1/4 teaspoon each salt and pepper in a blender. Puree until smooth, stopping the motor to stir by hand if needed (the mixture will be thick). Transfer to a large bowl.
In a separate bowl, beat the egg whites and 1/2 teaspoon vinegar until medium peaks form. Fold one-quarter of the whites into the grits mixture, then fold in the rest. Pour the batter into the prepared ramekins. Bake until puffed and golden, 20 to 25 minutes. Toss the arugula with the remaining 1 tablespoon vinegar, the olive oil, and salt and pepper to taste. Serve with the souffles.