Grits-and-Cheese Souffles

by
  4.7 – 3 reviews  • Grits Recipes
Level: Easy
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 4 servings

Ingredients

  1. 3/4 cup quick-cooking grits
  2. Nonstick cooking spray
  3. 1/2 cup finely grated parmesan cheese (about 1/2 ounce), plus more for the ramekins
  4. 1 1/2 cups frozen corn, thawed
  5. 2 ounces reduced-fat cream cheese, at room temperature
  6. 2 large egg yolks plus 4 egg whites, at room temperature
  7. 1 teaspoon chopped fresh thyme
  8. Kosher salt and freshly ground pepper
  9. 1 tablespoon plus 1/2 teaspoon white wine vinegar
  10. 6 cups baby arugula
  11. 1 teaspoon extra-virgin olive oil

Instructions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 288
Total Fat 12 g
Saturated Fat 5 g
Carbohydrates 36 g
Dietary Fiber 3 g
Sugar 2 g
Protein 10 g
Cholesterol 109 mg
Sodium 351 mg

Reviews

Theresa Rivera
Good and easy to make but next time I’ll add some cheddar cheese and a bit more salt. Seemed to be lacking a little bit of flavor.

I didn’t have 10oz ramekins, so made it all in one 1.5 quart corningware dish. Fit well and rose just above the rim of the bowl with 30 to 35 min of cooking.

Paul Woods
I really enjoyed this recipe! I made 2 batches this weekend and it was a hit! I think next time I’ll add some Jalapeno! it’s nice and light with a surprisingly creamy texture. the mixture did not stick to the ramekins due to the spray oil/parmesean cheese. It was tricky to process in a blender. Next time I will use the food processer. Great recipe! I used the few left over’s for the next mornings breakfast and it was fantastic on the grill plate with a hint of butter.
William Carr
I’m originally from NC and adore pretty much any dish with grits. This one is tops! I will definitely add it to our dinner rotation. Due to some poor planning on my part, I had to make a few changes to the recipe as it was written –

*It’s hard to find quick-cooking grits in UT, where I now live. I already had old-fashioned grits in the cabinet so I made and used those instead. This worked well but don’t salt them or the overall dish will be a bit salty.

*I don’t have a blender but managed to successfully puree the ingredients using a hand-held immersion blender.

*I realized too late my ramekins hold 6 oz. rather than 10 oz. So, I placed all the batter in a 8 x 8″ Pyrex baking dish, prepared as directed, and cooked the large souffle for 35-40 minutes until it was browned on top.

Despite all this, the dish was still amazing and so comforting, perfect with a minimally dressed green salad and a glass of red wine. And I can’t believe it is considered a “light” dish!

 

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