Serves 10
70 min
Cheesy Grits Soufflé
Recipe GLPR04c5fcf0596260
A light and airy Southern-inspired soufflé featuring creamy stone-ground grits combined with sharp cheddar and soft cheese, then folded with whipped egg whites for an elegant main course with a delicate, custardy center.
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Ingredients
4 tablespoons unsalted butter, divided
2 tablespoons granulated sugar
3 cups whole milk
¾ cup stone-ground grits
1 teaspoon kosher salt, or to taste
½ cup shredded cheddar cheese
¼ cup soft cheese (such as Boursin, cream cheese, or blue cheese)
3 large eggs, separated
Directions
Preheat your oven to 350°F. Coat a 9x13-inch baking dish with 1 tablespoon of butter, then dust the bottom and sides with the granulated sugar. Set aside.
Heat the whole milk in a saucepan over medium heat until it steams (do not boil). Slowly whisk in the stone-ground grits, stirring constantly to prevent lumps.
Reduce the heat to low and simmer the grits, stirring frequently, for about 15–20 minutes until they are tender and creamy. Add the kosher salt to taste.
Remove the grits from heat and stir in the remaining 3 tablespoons of butter, shredded cheddar cheese, and soft cheese until fully incorporated and smooth.
Let the grits cool to lukewarm (about 5 minutes). Whisk the egg yolks in a small bowl, then fold them into the grits mixture until well combined.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the grits mixture in two additions, being careful not to deflate the whites. The batter should be light and airy.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 35–45 minutes until the soufflé rises above the rim of the dish, the top is lightly golden, and the center is set but still slightly jiggly (a knife inserted 2 inches from the edge should reach 160°F).
Remove from the oven and serve immediately while the soufflé is still puffed and warm.
