Best 4 Hominy Grits Soufflé Recipes

**Savor the Southern Charm of Hominy Grits Soufflé: A Culinary Journey from Breakfast to Dinner**

Indulge in the delectable Southern classic, hominy grits soufflé, a versatile dish that seamlessly transitions from a hearty breakfast to an elegant dinner entrée. Embark on a culinary adventure with our carefully curated collection of recipes, each offering a unique twist on this beloved dish. From the classic hominy grits soufflé, a timeless breakfast staple, to the savory shrimp and cheese soufflé, a delightful lunch or dinner option, our recipes cater to every palate and occasion. Prepare to tantalize your taste buds with the perfect balance of creamy hominy grits, fluffy egg whites, and a symphony of flavorful ingredients. Whether you prefer a traditional approach or crave a creative spin, our recipes will guide you in crafting a hominy grits soufflé that will leave a lasting impression. So, gather your ingredients, preheat your oven, and get ready to elevate your culinary skills with this Southern delicacy.

Here are our top 4 tried and tested recipes!

SOUFFLE OF GRITS

Souffle of Grits image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups grits
6 cups boiling water
4 ounces unsalted butter
6 ounces sharp cheddar cheese, grated
2 teaspoons sea salt
1/4 teaspoon Tabasco
4 eggs, well beaten
Worcestershire sauce, to taste
1 teaspoon black pepper

Steps:

Preheat the oven to 350 degrees.
Slowly cook the grits in boiling water for 20 minutes. (If you use instant grits, do not cook 20 minutes. Cook according to package directions.) Add the butter, cheese, salt, Tabasco, eggs and Worcestershire sauce. Pour into a buttered casserole.
Bake for 1 to 1 1/2 hours or until puffed, golden, and set in the middle.

CHEESY GRITS SOUFFLé

Cheesy Grits Soufflé image

This recipe for Cheesy Grits Soufflé turns a classic Southern dish into a light, fluffy soufflé for the ultimate holiday brunch.

Provided by Southern Living Editors

Time 1h20m

Yield Makes 8 to 10 servings

Number Of Ingredients 11

Ingredients

4 teaspoons kosher salt, divided
2 cups uncooked regular yellow grits
3 cups milk
1 1/2 cups fresh corn kernels (about 3 ears)
6 large eggs, lightly beaten
2 cups (8 oz.) shredded sharp Cheddar cheese
6 tablespoons butter
1 jalapeño pepper, seeded and diced
1 tablespoon sugar
1 teaspoon hot sauce
1/2 teaspoon freshly ground black pepper

Steps:

Preheat oven to 350°. Generously butter a 3-qt. baking dish; freeze 10 minutes.
Meanwhile, bring 3 cups water and 1 tsp. salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat to medium-low, and cook, whisking often, 2 to 3 minutes or until thickened. Whisk in milk, and cook, stirring constantly, 3 to 4 minutes or until grits are creamy.
Remove from heat, and stir in corn, next 7 ingredients, and remaining 3 tsp. salt. Spread mixture in prepared dish. Place on an aluminum foil-lined jelly-roll pan.
Bake at 350° for 50 minutes or until puffed, firm around edges, and slightly soft in center. Remove from oven to a wire rack, and cool 5 minutes before serving.

HOMINY GRITS WITH SHRIMP TWO WAYS

Hominy Grits with Shrimp Two Ways image

Provided by Bobby Flay

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

8 tablespoons (1 stick) unsalted butter, cut into pieces
2 teaspoons anchovy paste or 3 anchovy fillets, patted dry
3 cloves garlic, finely chopped to a paste
1 cup panko breadcrumbs
2 green onions, green and light green parts only, thinly sliced
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
3/4 pound thick-cut bacon, cut into lardon
1 1/2 cups rice flour
Kosher salt and freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground ancho powder
1/2 teaspoon chile de arbol powder
1 pound large shrimp (21/24), peeled and deveined
Two 15-ounce cans hominy, drained, rinsed well and drained again
2 cups heavy cream
2 to 3 cups shrimp stock, crab stock or vegetable stock
1 cup grated Monterey Jack cheese
1 cup grated aged Irish Cheddar or other good quality aged Cheddar
Pinch cayenne
Kosher salt and freshly ground black pepper

Steps:

For the breadcrumbs: Melt the butter in a large saute pan over medium heat. Add the anchovy paste and cook for 30 seconds. Add the garlic and cook for 1 minute.
Stir in the breadcrumbs and cook until lightly golden brown. Stir in the green onions, parsley and thyme and season with salt and pepper.
For the shrimp: Heat the oil in a large saute pan over medium heat until it begins to shimmer. Add the bacon and cook until golden brown and crispy, about 7 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels and reserve. Reserve the pan with the oil to cook the shrimp.
Whisk together the rice flour and 1 1/4 cups water in a large bowl and season with salt and pepper. Let rest for 5 minutes. Combine the cumin, ancho powder, chile de arbol, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Season the shrimp on both sides with the spice mixture.
Return the pan with the bacon fat to the burner and heat over high heat until it begins to shimmer. Dip the shrimp in the batter and let the excess drip off. Saute the shrimp in batches until lightly golden brown and just cooked through, 1 to 2 minutes per side.
For the grits: Put the hominy in a food processor with 1 cup of the cream and pulse until coarsely chopped.
Bring 2 cups of the shrimp stock to a simmer in a medium saucepan, add the hominy mixture and stir to combine. Cook until soft, about 5 minutes, adding more stock if needed. Add the Monterey Jack, Cheddar and the remaining cup of cream and cook until incorporated, about 2 minutes; season with the cayenne, salt and pepper.
Spoon the grits into bowls. Top each with 5 shrimp for an entree portion or 3 shrimp for an appetizer. Sprinkle with the breadcrumbs and garnish with the reserved bacon.

HOMINY GRITS

Hominy Grits image

Hominy and hominy grits are often confused. Hominy is the whole kernel of corn which has been treated with lye to remove the hulls. Grits are the finer particles or broken hominy. Grits are cooked very much like rice and is served with butter or gravy as a vegetable OR as a cereal. Leftover grits may be molded, cut into thick slices, dipped in cornmeal and fried (delicious served with sorghum, maple syrup or honey). Only those born above the Mason-Dixon line use sugar on their grits. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories Breakfast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 cup hominy grits
4 cups water, boiling
1 teaspoon salt
1 tablespoon butter (no substitutions)

Steps:

Pour grits into boiling salted water and stir until it reaches the boiling point.
Lower heat and simmer slowly for an hour, stirring frequently.
When ready to serve, add butter and beat well for a few minutes.

Tips:

Use fresh, white hominy grits for the best flavor and texture.
Soak the grits in milk overnight or for at least 4 hours before cooking. This will help them to cook evenly and prevent them from becoming lumpy.
Cook the grits over low heat, stirring frequently. This will help to prevent them from sticking to the pot and burning.
Add cheese, butter, and other seasonings to taste. You can also experiment with different toppings, such as fruit, nuts, or syrup.
Serve the grits immediately while they are still hot and creamy.

Conclusion:

Hominy grits soufflé is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your own taste preferences. With its creamy texture and cheesy flavor, hominy grits soufflé is sure to be a hit with your family and friends.