GRITS-AND-CHEESE SOUFFLES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
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msi msi
[email protected]These soufflés were a bit more work than I expected, but they were worth it! They were so light and fluffy, and the cheese sauce was perfect.
Amar Asif
[email protected]I'm not a big fan of grits, but I loved these soufflés! The cheese and eggs made them so rich and flavorful.
LS RIFAT
[email protected]These soufflés were easy to make and turned out great! I served them with a side of fruit and they were a perfect breakfast.
Ramprbesh Sah
[email protected]These soufflés were delicious! I loved the combination of grits and cheese. I'll definitely be making them again.
NowUSeeMe NowUDont
[email protected]Meh.
Kabir Hossan
[email protected]These soufflés are a great way to use up leftover grits, but they're not very exciting. I think I'll try a different recipe next time.
Hridoyer Hashi
[email protected]I had a hard time getting the soufflés to rise. I think I might have overmixed the batter.
Roman Ahamed
[email protected]These soufflés were a bit bland for my taste. I think I'll add some more cheese and spices next time.
Vickie Karambu
[email protected]I've made these soufflés several times now and they always turn out perfectly. They're a great way to use up leftover grits and cheese. I also like to add some chopped vegetables to the batter, like spinach or zucchini.
adam Son boy
[email protected]These soufflés were a bit more work than I expected, but they were worth it! They were so light and fluffy, and the cheese sauce was perfect. I'll definitely be making them again for special occasions.
md sagor hossen
[email protected]I made these soufflés for a potluck and they were a huge success! Everyone loved them. I especially liked the addition of the cornbread crumbs. They added a nice crunchy texture.
Jaxson Rock
[email protected]These soufflés were easy to make and turned out perfectly. I followed the recipe exactly and they were light and fluffy. I served them with a tomato sauce and they were a delicious and satisfying meal.
Saadia
[email protected]I'm not usually a fan of grits, but these soufflés were delicious! The cheese and eggs made them so rich and flavorful. I'll definitely be making them again.
COBRA Gaming
[email protected]These grits and cheese soufflés were a hit at my brunch party! They were light and fluffy, with a cheesy, creamy interior. I loved the crispy, golden-brown crust. I served them with a side of bacon and fruit, and they were the perfect way to start th