EGGY GRITS SOUFFLé
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
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.
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Shukat Awan188
[email protected]This recipe is a keeper! The soufflé was a hit with my guests and it was so easy to make.
Emmanuel Hermon
[email protected]This soufflé was amazing! It was so light and fluffy, and the cheese flavor was perfect. I will definitely be making this again.
Katherine Ross
[email protected]I'm not sure what went wrong, but this recipe was a complete failure.
Mumboys Jimo
[email protected]This recipe was a disaster! The soufflé didn't rise at all and it tasted like eggs.
Haroon Anwari
[email protected]Meh.
Vernon John cloete
[email protected]Overall, this was a good recipe. The soufflé was light and fluffy, but it was a little bland for my taste. I think I'll add some more spices next time.
Geoff Thompson
[email protected]The soufflé didn't rise as much as I expected, but it was still very tasty. I think I might have overbeaten the egg whites.
Roy Shuvo
[email protected]This recipe was easy to follow and the soufflé turned out great. I used sharp cheddar cheese and it gave the soufflé a nice tangy flavor.
Uchenna Ozoemena
[email protected]I followed the recipe exactly and the soufflé turned out perfectly. It was so delicious that I ate the whole thing myself!
Kisira Kizito
[email protected]These cheesy grits were a hit with my family! The soufflé was light and fluffy, and the bacon added a nice smoky flavor. I will definitely be making this again.