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As a Kentucky native, my mother Sally loved grits. What good Southerner doesn’t? My favorite grits dishes have always included some variety of cheese as a key ingredient. My cousin Beth Kidwell’s daughter Sarah – so what is she to me, a second cousin I guess? – is a fabulous cook and created this delicious Cheese Grits Soufflé recipe. Lighter than traditional cheese grits, it is still full of flavor – and pretty enough to serve at a dinner party. Enjoy!

Cheese Grits Souffle

Serves: 6

  • 1 cup quick 5-minute grits
  • 2 cups milk (whole or 2%)
  • 2 cups water
  • ½ teaspoon chopped garlic
  • ½ teaspoon ground white pepper
  • Dash Tabasco sauce
  • Dash Worcestershire sauce
  • 2 to 2½ cups shredded sharp Cheddar cheese
  • 4 egg yolks
  • 6 egg whites
  1. Preheat oven to 350 degrees. Butter a deep 2-quart baking our soufflé dish. Place a buttered foil collar around the top.
  2. Prepare grits to package instructions using the grits, milk and water. When fully cooked, stir in the garlic, pepper, Tabasco, Worcestershire sauce and cheese. Let cool slightly. Beat egg yolks with a fork and stir them into the grits. Whip the egg whites until soft peaks form and fold into the grits. Pour batter into the prepared dish and bake until lightly browned and well puffed, around 30 minutes, then turn oven down to 275 degrees and bake for an additional 20 to 30 minutes.
Sarah says that if the soufflé comes out soupy, turn down the oven temperature (probably to around 300) and let it sit in the oven for a bit.


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