Best 2 Grits And Cheese Souffles Recipes

**Grits and Cheese Soufflés: A Southern Delight**

Indulge in a delectable journey of flavors with our carefully curated collection of grits and cheese soufflé recipes. This Southern classic combines the creamy richness of cheese with the comforting warmth of grits, resulting in a dish that is both satisfying and indulgent. Our diverse selection caters to every palate, from traditional to innovative flavor combinations. Whether you prefer a classic cheese soufflé or a more adventurous blend of spices and herbs, we have the perfect recipe for you. Embark on a culinary adventure and discover the versatility of this beloved dish.

**Recipes:**

1. **Classic Cheese Soufflé:** Experience the timeless elegance of a classic cheese soufflé. This recipe showcases the perfect balance of fluffy texture and浓郁风味.

2. **Grits and Cheese Soufflé:** Elevate your soufflé game with the addition of grits. This Southern twist adds a unique texture and a touch of nutty flavor.

3. **Spinach and Artichoke Soufflé:** Dive into a delightful combination of spinach, artichoke hearts, and cheese. This recipe is a perfect appetizer or light lunch.

4. **Crab and Corn Soufflé:** Indulge in the coastal flavors of crab and corn. This seafood-inspired soufflé is sure to impress your guests.

5. **Roasted Red Pepper and Goat Cheese Soufflé:** Delight in the vibrant flavors of roasted red peppers and tangy goat cheese. This recipe is a colorful and flavorful addition to your menu.

6. **Sweet Potato and Black Bean Soufflé:** Embark on a culinary journey with this unique blend of sweet potatoes, black beans, and cheese. This vegetarian soufflé is both wholesome and delicious.

7. **Chocolate Soufflé:** Satisfy your sweet cravings with a decadent chocolate soufflé. This rich and indulgent dessert is the perfect ending to any meal.

Here are our top 2 tried and tested recipes!

GRITS, CHEESE, AND ONION SOUFFLéS

Grits, Cheese, and Onion Soufflés image

Provided by Bon Appétit Test Kitchen

Categories Cheese Onion Breakfast Brunch Bake Vegetarian Quick & Easy Low Cal Dinner Lunch Monterey Jack Hominy/Cornmeal/Masa Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 9

Ingredients

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

Grits-and-Cheese Souffles image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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.

Tips:

Use fresh ingredients. Fresh grits will have a better flavor and texture than instant grits. Freshly grated cheese will also melt more smoothly than pre-shredded cheese.
Cook the grits according to the package directions. Don't overcook the grits, or they will become mushy.
Season the grits with salt and pepper to taste. You can also add other spices, such as garlic powder, onion powder, or cayenne pepper.
Use a variety of cheeses. A combination of cheddar, Parmesan, and mozzarella cheese will give the soufflés a rich and flavorful taste.
Don't overbeat the egg whites. Overbeaten egg whites will make the soufflés tough.
Bake the soufflés immediately. Soufflés will start to fall as soon as they come out of the oven, so it's important to serve them right away.

Conclusion:

Grits and cheese soufflés are a delicious and elegant dish that is perfect for a special occasion. They are also surprisingly easy to make. With a little planning, you can have these soufflés on the table in no time.