Saturday, April 2, 2011

Duhallow Cheese and Grits Soufflé

This is another recipe that my husband made. Can you believe he voluntarily made a souffle? I have to say it was one of his more impressive moments. Almost as impressive as his ability to change a poopy diaper using only one baby wipe. :)

This recipe is from

  • 2 1/2 cups whole milk
  • 1 cup coarse white grits
  • 8 Tbsp. (1 stick) unsalted butter
  • 3 cups grated Duhallow or mild Cheddar cheese (about 7 1/2 ounces)
  • Salt and freshly ground pepper
  • 4 large eggs , separated
  1. Note: You may also use instant grits to save time. Prepare them according to package directions, then begin the directions below at the point of preheating the oven.
  2. Add milk and 2 1/2 cups water to a heavy, medium saucepan; bring to a boil over medium heat. Whisk in grits, and simmer 10 minutes, stirring constantly. Reduce heat to the lowest setting possible; cover and cook until grits are creamy and tender, stirring frequently, about 1 hour (time will vary depending on grits; add hot water if they are getting too thick).
  3. Preheat oven to 350°. Transfer grits to a large bowl and cool slightly. Stir in butter and cheese; season to taste with salt and pepper. Stir in egg yolks.
  4. Using an electric mixer, beat egg whites with a pinch of salt to stiff peaks. Fold into grits. Transfer to a large buttered ovenproof dish and bake until golden, about 45 minutes. Serve immediately.

1 comment:

Nathan said...

Yumm I like cheesy grits so this sounds interesting. I'm going to give it a try. Never thought of adding eggs to grits. My wife doesnt like plain grits but she loves it when I make fried grits from the leftovers. I slice up the cool congealed leftover grits then fry them in butter until crispy and golden on the edges. I guess anything fried in butter is good.

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