Why You’ll Love This Recipe

I first made these when I wanted something fancier than a bowl of grits for a holiday brunch, but didn’t want to fuss with a traditional soufflé. The grits give the batter a sturdy base, so these puff up beautifully and don’t collapse in a panic the way classic soufflés can. The outsides turn golden and crisp, and the insides are airy, cheesy, and almost custardy. They’re rich without being heavy, and you can make the grits base a day ahead, so the last-minute work is just whipping egg whites and baking. Serve them with eggs, shrimp, or a simple green salad and they steal the show every time.

Ingredients

For the grits base

2 cups whole milk
2 cups water
1 cup stone-ground grits (not instant)
1 teaspoon salt
4 tablespoons unsalted butter, plus more for the ramekins
2 cups freshly grated sharp cheddar cheese (about 8 oz), divided
1/2 cup freshly grated Parmesan, plus more for dusting the ramekins
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
4 large eggs, separated
2 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons finely chopped chives, plus more for garnish

Directions

Cook the grits. In a medium saucepan, bring the milk, water, and salt to a gentle boil. Slowly whisk in the grits. Reduce the heat to low and cook, stirring often, for 25 to 30 minutes until thick and creamy. Add a splash of water if they get too stiff.
Add the flavor. Remove from the heat and stir in the butter, 1 1/2 cups of the cheddar, the Parmesan, smoked paprika, cayenne, and black pepper until melted and smooth.
Cool slightly. Let the grits cool for 10 to 15 minutes, then stir in the 4 egg yolks one at a time, followed by the chives. The mixture should be warm, not hot, so the yolks don’t scramble.
Prep the ramekins. Preheat the oven to 375°F with a rack in the center. Butter eight 8-ounce ramekins and dust the insides with Parmesan, tapping out the excess. Set them on a baking sheet.
Whip the whites. In a clean bowl, beat the 6 egg whites with the cream of tartar until stiff, glossy peaks form.
Fold. Stir a quarter of the whites into the grits to lighten them. Then gently fold in the rest in two additions, keeping as much air as you can.
Fill. Spoon the batter into the ramekins, filling them about three-quarters full. Sprinkle with the remaining 1/2 cup cheddar.
Bake. Bake for 22 to 25 minutes, until puffed, deeply golden, and set in the center. Don’t open the oven door during the first 18 minutes.
Serve. Garnish with chives and serve right away, while they’re tall and puffy.

Servings and Timing

Servings: 8 individual soufflés
Prep time: 25 minutes
Cook time: 55 minutes (including cooking the grits)
Total time: About 1 hour 20 minutes

Make ahead: Prepare the grits through step 2, cover, and refrigerate for up to 2 days. Rewarm gently until loosened, cool slightly, then continue from step 3.

Variations

One large soufflé: Bake the batter in a buttered 2-quart soufflé dish for 40 to 45 minutes.
Bacon and scallion: Fold in 1/2 cup crumbled crisp bacon and swap the chives for sliced scallions.
Gruyère or Gouda: Replace the cheddar with Gruyère for a nutty flavor or smoked Gouda for extra depth.
Green chile: Stir in a 4-ounce can of diced green chiles and use pepper jack.
Herby: Add a teaspoon of fresh thyme leaves to the grits.
Shrimp topper: Serve with sautéed garlic shrimp spooned alongside.
Vegetarian: Already vegetarian as written. Just check your cheese labels if you avoid animal rennet.

Storage and Reheating

Soufflés: They’re best eaten right out of the oven, since they deflate as they cool. Leftovers still taste great.
Refrigerator: Store cooled soufflés in an airtight container for up to 3 days.
Reheating: Warm on a baking sheet at 350°F for 10 to 12 minutes. They won’t puff again, but they’ll be warm and crisp at the edges.
Freezer: Freeze baked soufflés on a tray, then wrap individually for up to 2 months. Reheat from frozen at 350°F for 20 minutes.
Unbaked batter: I don’t recommend storing it, since the whipped whites will deflate.

FAQs

Can I use instant or quick grits?
I wouldn’t. Stone-ground or regular grits have better flavor and texture. Quick grits will work in a pinch, but reduce the cooking time to match the package directions.

Why did my soufflés not rise?
Usually the whites were under-whipped, the grits were too hot when the yolks went in, or the batter was overmixed. Beat the whites to stiff peaks and fold gently.

Why did they collapse?
All soufflés deflate a little as they cool. Serve them right away, and avoid opening the oven door early, which causes a sudden drop in temperature.

Can I use pre-shredded cheese?
Freshly grated melts more smoothly. Pre-shredded cheese has anti-caking agents that can make the base slightly grainy.

Do I need cream of tartar?
It helps stabilize the whites, but you can substitute a teaspoon of lemon juice or white vinegar.

Can I make these gluten-free?
Yes. Grits are naturally gluten-free, so no changes are needed.

What can I serve with them?
I like them with scrambled or poached eggs, sautéed shrimp, roasted tomatoes, or a peppery arugula salad.

Conclusion

These cheesy grits soufflés are one of my favorite ways to dress up a humble bowl of grits. They’re light, cheesy, and gorgeous coming out of the oven, and they feel special without being stressful. I hope you try them for your next brunch or holiday table. If you do, I’d love to hear how they turned out!

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These Cheesy Grits Soufflés are light, puffy, and golden on top with a creamy, cheese-rich center. Stone-ground grits are folded with sharp cheddar, Parmesan, and whipped egg whites, then baked in individual ramekins until they rise beautifully. They make an impressive brunch or dinner side that tastes far fancier than it is to make.

Author: Laura
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 6 soufflés
Category: Side Dish
Method: Baking
Cuisine: Southern

Instructions

Prep: Preheat the oven to 375°F (190°C). Butter six 8-ounce ramekins and dust them with Parmesan, tapping out the excess. Place the ramekins on a baking sheet.
Cook the grits: In a medium saucepan, bring the milk, water, and salt to a gentle boil. Slowly whisk in the grits, reduce the heat to low, and cook for 20-25 minutes, stirring often, until thick and creamy.
Add the cheese: Remove from the heat and stir in the butter, cheddar, Parmesan, chives, black pepper, and cayenne until melted and smooth.
Add the yolks: Let the mixture cool for 10 minutes, then whisk in the egg yolks one at a time.
Whip the whites: In a clean bowl, beat the egg whites and cream of tartar until stiff peaks form.
Fold: Stir one-quarter of the whites into the grits to lighten the mixture, then gently fold in the remaining whites in two additions until just combined.
Fill: Spoon the batter into the ramekins, filling them about three-quarters full.
Bake: Bake for 25-30 minutes until puffed, golden brown, and set. Don’t open the oven during the first 20 minutes.
Serve: Serve immediately, as the soufflés will begin to deflate as they cool.

Notes

Use stone-ground or old-fashioned grits for the best texture. Instant grits won’t hold up.
Cooling the grits before adding the yolks prevents the eggs from scrambling.
Make sure the bowl and beaters are completely grease-free so the whites whip to full volume.
Make ahead: cook the grits with the cheese up to 2 days ahead and refrigerate. Rewarm gently before adding the yolks and whites.
Swap in Gruyère, pepper jack, or smoked Gouda for a different flavor.
Leftovers will deflate but still taste great. Refrigerate for up to 2 days and reheat at 350°F (175°C) for 10 minutes.

Nutrition

Serving Size: 1 soufflé
Calories: 385
Sugar: 5 g
Sodium: 720 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 17 g
Cholesterol: 170 mg