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.
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victor khuzwayo
[email protected]This soufflé was a bit more challenging to make than I expected, but it was worth the effort. The final product was light and airy, with a crispy crust and a creamy center. I'll definitely be making this again for special occasions.
Carla De Santiago
[email protected]I followed the recipe exactly and my soufflé turned out perfectly. It was a beautiful golden brown color and it puffed up high in the oven. I served it with fresh fruit and syrup, and it was a delicious and impressive breakfast.
PK BD m
[email protected]This soufflé was amazing! It was light and fluffy, with a crispy crust and a creamy center. The flavor was cheesy and savory, and it was perfect for a special occasion. I will definitely be making this again.
Sarah Rinehart
[email protected]I was disappointed with this soufflé. It didn't rise as much as I expected, and the texture was a bit grainy. The flavor was also a bit bland. I think I'll stick to my usual soufflé recipe.
Mushtaq ali0
[email protected]This soufflé was a bit denser than I expected, but it was still very good. The flavor was cheesy and savory, and the texture was smooth and creamy. I would definitely make this again, but I might try adding a bit more baking powder to make it lighter
Kamran Ahmed
[email protected]I made this soufflé for my family and they loved it! It was a great way to use up some leftover hominy grits. The soufflé was light and fluffy, with a cheesy, bacon-y flavor. I will definitely be making this again.
Nompumelelo Oliphant
[email protected]I was skeptical about making a soufflé, but this recipe made it easy. The instructions were clear and concise, and the soufflé turned out perfectly. It was a delicious and elegant dish that was perfect for a special occasion.
Vusi Willemse
[email protected]This soufflé was a bit more challenging to make than I expected, but it was worth the effort. The final product was light and airy, with a crispy crust and a creamy center. I'll definitely be making this again for special occasions.
Naim Naim
[email protected]I followed the recipe exactly and my soufflé turned out perfectly. It was a beautiful golden brown color and it puffed up high in the oven. I served it with fresh fruit and syrup, and it was a delicious and impressive breakfast.
Sagar gurung
[email protected]This soufflé was amazing! It was light and fluffy, with a crispy crust and a creamy center. The flavor was cheesy and savory, and it was perfect for a special occasion. I will definitely be making this again.
Rouk FF
[email protected]I was disappointed with this soufflé. It didn't rise as much as I expected, and the texture was a bit grainy. The flavor was also a bit bland. I think I'll stick to my usual soufflé recipe.
Motlagosebatho Molelekoa
[email protected]This soufflé was a bit denser than I expected, but it was still very good. The flavor was cheesy and savory, and the texture was smooth and creamy. I would definitely make this again, but I might try adding a bit more baking powder to make it lighter
Akifullah Channel (Guârds lôvé)
[email protected]I made this soufflé for my family and they loved it! It was a great way to use up some leftover hominy grits. The soufflé was light and fluffy, with a cheesy, bacon-y flavor. I will definitely be making this again.
Brian Cooper
[email protected]I was skeptical about making a soufflé, but this recipe made it easy. The instructions were clear and concise, and the soufflé turned out perfectly. It was a delicious and elegant dish that was perfect for a special occasion.
Lorraine Porter
[email protected]This soufflé was a bit more challenging to make than I expected, but it was worth the effort. The final product was light and airy, with a crispy crust and a creamy center. I'll definitely be making this again for special occasions.
Michael Yancey
[email protected]I followed the recipe exactly and my soufflé turned out perfectly. It was beautifully golden brown and puffed up high in the oven. I served it with fresh fruit and syrup, and it was a delicious and impressive breakfast.
RIPON BHAIYU
[email protected]I'm not usually a fan of grits, but this soufflé changed my mind! The texture was smooth and creamy, and the cheese and bacon added a delicious savory flavor.
Bella Rae
[email protected]This hominy grits soufflé was a hit at my brunch party! It was light and fluffy, with a slightly tangy flavor from the cheddar cheese. I'll definitely be making this again.