Side Dishes
Cheesy Grits Soufflé
The coarsely ground dried corn known as grits is a southern staple. Polenta or cornmeal may also be used in this recipe.
Ingredients
BOIL:
OFF HEAT, STIR IN:
BEAT:
Instructions
Preheat oven to 400°. Coat a 2-qt. baking dish with nonstick spray.
Boil water in a large saucepan. Add grits to boiling water in a steady stream, whisking constantly; reduce heat to low. Simmer grits, stirring often, until thick and creamy, 15–20 minutes.
Off heat, stir in cream, corn, Cheddar, Parmesan, scallions, egg yolks, salt, and cayenne. Transfer grits to a large bowl and let cool to room temperature, stirring often to prevent a skin from forming.
Beat egg whites to medium peaks. Stir a third of the whites into the grits, then gently fold in remaining whites in two batches.
Pour batter into prepared dish and bake until a toothpick inserted in the center comes out clean, 45 minutes. Serve soufflé immediately.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 326
% Daily Value*
Total Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 139mg 46%
Sodium 602mg 25%
Carbs 17g 5%
Fiber 1g 4%
Protein 12g
*Percent Daily Values are based on a 2,000 calorie diet.