Thursday, May 10, 2012

Cheddar Grits Soufflé

Cheddar Grits Soufflé
8 Servings
2 cups extra-sharp Cheddar cheese, shredded
2 cups water
½ teaspoon sea salt
2 cups milk, reduced fat
1 cup grits
¼ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
6 large eggs, separated

Preheat oven to 375 degrees F.
Lightly oil 3-quart soufflé dish
In a saucepan, heat water, salt, and 1 cups milk, bring to boiling on medium-high. Whisk in grits, cover, reduce heat to low, and simmer 5 minutes or until thick.
Whisk in nutmeg, cayenne, remaining 1 cup milk, and Cheddar cheese.
Separate egg yolks from the whites and whisk 3 yolks into the grits.
Transfer mixture to a bowl and cool to room temperature.
In large bowl, with mixer on medium-high speed, beat egg whites until stiff peaks form.
Add 3 tablespoons of the egg whites to grits mixture; beat until blended.
Gently fold in remaining whites then transfer to soufflé dish.
Bake 45 to 50 minutes or until puffed and golden brown on top.

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