Best 4 Eggy Grits Souffl Recipes

GREEN CHILE AND EGG GRITS

Green Chile and Egg Grits image

Grits with a southwest twist.

Provided by T4SULLY

Categories Side Dish Grain Side Dish Recipes Grits

Time 1h30m

Yield 12

Number Of Ingredients 13

Ingredients

6 cups water
1 ½ cups dry grits
½ pound processed cheese food, cubed
½ pound sharp Cheddar cheese, shredded
½ pound margarine
1 teaspoon salt
2 teaspoons seasoned salt
½ teaspoon hot pepper sauce
½ teaspoon white pepper
3 eggs, beaten
2 teaspoons dried parsley
2 teaspoons fresh chives
2 (4 ounce) cans chopped green chile peppers

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch casserole.
In a saucepan, bring water to boil. Stir in grits, reduce the heat to low, and simmer until thick, about 10 minutes. Stir in processed cheese, Cheddar cheese, and margarine. Season with salt, seasoned salt, hot pepper sauce, and white pepper. Stir in eggs; cook, stirring, until well blended. Stir in parsley flakes, chives, and green chiles. Pour into casserole.
Bake in a preheated oven for 1 hour.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 18.8 g, Cholesterol 81.5 mg, Fat 27.8 g, Fiber 0.6 g, Protein 11.9 g, SaturatedFat 9.9 g, Sodium 1120.1 mg, Sugar 2.5 g

EGGY GRITS SOUFFLé

Eggy Grits Soufflé image

Provided by Sheila Lukins

Categories Egg Bake Lunch Parmesan Parade Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 cup whole milk
1/2 cup stoneground grits
4 large eggs, separated
1/4 cup freshly grated Parmesan cheese
2 dashes of Tabasco sauce
Salt and pepper,to taste

Steps:

1. Preheat the oven to 425°F. Lightly butter a 4-cup souffl´ dish.
2. Combine 1 1/2 cups water and the milk in a heavy saucepan and warm the mixture over medium-low heat. Slowly stir or whisk in the grits until smooth and thickened, about 15 minutes. Remove from heat.
3. Lightly beat the egg yolks in a bowl. Gradually stir some of the hot grits into the yolks to temper them. Then stir the tempered egg yolks into the grits. Set aside to cool slightly.
4. Stir the Parmesan cheese, Tabasco sauce, salt, and pepper into the grits.
5. Place egg whites in a bowl, add a pinch of salt, and beat with an electric mixer until the whites are stiff but not dry. Using a rubber spatula, fold the whites into the grits until just combined. Scrape the mixture into the souffl é dish and bake in the center of the oven until the soufflé rises and is lightly browned on top, about 30 minutes. Serve immediately.

KENTUCKY DERBY CREAMY CHEDDAR GRITS SOUFFLE

Kentucky Derby Creamy Cheddar Grits Souffle image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 cup grated, sharp cheddar cheese
1 cup raw grits
4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne
4 ounces butter
4 eggs, separated

Steps:

Preheat oven to 375 degrees.
Grease a 2 quart souffle dish well and sprinkle 2 tablespoons of the cheese around the sides and bottom of the dish.
Cook the grits in the milk with the salt until done. Add the pepper, cayenne, butter, cheese, and egg yolks to the grits. Stir well and let cool.
Whip the egg whites until stiff and carefully fold into the grits mixture. Pour into the prepared souffle dish and bake for 20 to 30 minutes.

SOUFFLE OF GRITS

Souffle of Grits image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups grits
6 cups boiling water
4 ounces unsalted butter
6 ounces sharp cheddar cheese, grated
2 teaspoons sea salt
1/4 teaspoon Tabasco
4 eggs, well beaten
Worcestershire sauce, to taste
1 teaspoon black pepper

Steps:

Preheat the oven to 350 degrees.
Slowly cook the grits in boiling water for 20 minutes. (If you use instant grits, do not cook 20 minutes. Cook according to package directions.) Add the butter, cheese, salt, Tabasco, eggs and Worcestershire sauce. Pour into a buttered casserole.
Bake for 1 to 1 1/2 hours or until puffed, golden, and set in the middle.

Tips:

Use fresh eggs: Fresh eggs will give your soufflé a lighter and fluffier texture.
Separate the eggs carefully: Make sure you don't get any yolk in the whites, or your soufflé won't rise properly.
Beat the egg whites until they are stiff: This will help to incorporate air into the soufflé, making it light and airy.
Fold the egg whites into the yolk mixture gently: Don't overmix, or you will deflate the soufflé.
Bake the soufflé in a preheated oven: This will help to ensure that it rises evenly.
Serve the soufflé immediately: It will start to deflate as soon as it comes out of the oven.

Conclusion:

Eggy grits soufflé is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's easy to make and can be customized with your favorite ingredients. Whether you like it savory or sweet, there's an eggy grits soufflé recipe out there for you. So next time you're looking for something special to serve, give eggy grits soufflé a try. You won't be disappointed!