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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.

Ingredients

  • 2 cups whole milk
  • 1 cup water
  • 1 cup stone-ground grits (not instant)
  • 1 teaspoon kosher salt, plus more to taste
  • 4 tablespoons unsalted butter, plus more for greasing
  • 1 1/2 cups (6 oz / 170 g) sharp cheddar cheese, shredded
  • 1/2 cup (1 oz / 30 g) Parmesan cheese, finely grated, plus more for dusting ramekins
  • 4 large eggs, separated
  • 2 tablespoons fresh chives, finely chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cream of tartar

Instructions

  1. 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.
  2. 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.
  3. Add the cheese: Remove from the heat and stir in the butter, cheddar, Parmesan, chives, black pepper, and cayenne until melted and smooth.
  4. Add the yolks: Let the mixture cool for 10 minutes, then whisk in the egg yolks one at a time.
  5. Whip the whites: In a clean bowl, beat the egg whites and cream of tartar until stiff peaks form.
  6. 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.
  7. Fill: Spoon the batter into the ramekins, filling them about three-quarters full.
  8. Bake: Bake for 25-30 minutes until puffed, golden brown, and set. Don’t open the oven during the first 20 minutes.
  9. 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

Find it online: https://thefamilycooking.com/cheesy-grits-souffles/