Best 3 Hominy Grits Soufflé Recipes
Hominy grits soufflé is a delightful Southern classic that combines the creamy texture of grits with the airy lightness of a soufflé. This savory dish offers a unique twist on traditional grits and is perfect for a special breakfast, brunch, or even as a side for dinner. With its irresistibly golden crust and fluffy interior, hominy grits soufflé is sure to become a favorite among family and friends.
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HOMINY GRITS SOUFFLé
Categories Milk/Cream Egg Breakfast Side Bake Kentucky Derby Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Whisk grits into boiling water in a metal bowl, then set bowl over a saucepan of simmering water. Cook, stirring constantly, 2 minutes.
- Stir in 1 cup milk and 3/4 teaspoon salt and cook, stirring constantly, 15 minutes. Grits will be very thick.
- Remove bowl from heat and stir in remaining cup milk and butter. Return bowl to simmering water and cook, stirring, until smooth and heated through, about 2 minutes.
- Remove bowl from heat and whisk in yolks, then cool to lukewarm.
- Beat egg whites with remaining 1/4 teaspoon salt using an electric mixer until they just hold stiff peaks, then fold into grits gently but thoroughly.
- Turn mixture into a buttered 2 1/2- to 3-quart baking dish and bake in middle of oven until browned and puffed, 40 to 45 minutes.
SOUFFLE OF GRITS
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 9
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.
HOMINY GRITS
Hominy and hominy grits are often confused. Hominy is the whole kernel of corn which has been treated with lye to remove the hulls. Grits are the finer particles or broken hominy. Grits are cooked very much like rice and is served with butter or gravy as a vegetable OR as a cereal. Leftover grits may be molded, cut into thick slices, dipped in cornmeal and fried (delicious served with sorghum, maple syrup or honey). Only those born above the Mason-Dixon line use sugar on their grits. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Breakfast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Pour grits into boiling salted water and stir until it reaches the boiling point.
- Lower heat and simmer slowly for an hour, stirring frequently.
- When ready to serve, add butter and beat well for a few minutes.
Tips:
- To achieve a smooth texture, blend the hominy grits until they are fine and free of lumps.
- For a richer flavor, use chicken broth or vegetable broth instead of water when cooking the grits.
- For a cheesy twist, add grated cheddar cheese or Parmesan cheese to the grits before baking.
- To make the soufflé more flavorful, add chopped vegetables, herbs, or cooked bacon to the grits.
- Serve the soufflé immediately after baking for the best texture and flavor.
Conclusion:
The hominy grits soufflé is an easy and delicious breakfast, brunch, or dinner recipe. Its light and fluffy texture, cheesy flavor, and customizable ingredients make it a versatile dish that can be enjoyed by people of all ages. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, the hominy grits soufflé is sure to impress.
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