Cheesy Grits Soufflé

Cheesy Grits Soufflé
Cheesy Grits Soufflé

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    teaspoons kosher salt, divided

  • 2

    cups uncooked regular yellow grits

  • 3

    cups milk

  • 1 1/2

    cups fresh corn kernels (about 3 ears)

  • 6

    large eggs, lightly beaten

  • 2

    cups (8 oz.) shredded sharp Cheddar cheese

  • 6

    tablespoons butter

  • 1

    jalapeño pepper, seeded and diced

  • 1

    tablespoon sugar

  • 1

    teaspoon hot sauce

  • 1/2

    teaspoon freshly ground black pepper

Directions

1. Preheat oven to 350°. Generously butter a 3-qt. baking dish; freeze 10 minutes. 2. Meanwhile, bring 3 cups water and 1 tsp. salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat to medium-low, and cook, whisking often, 2 to 3 minutes or until thickened. Whisk in milk, and cook, stirring constantly, 3 to 4 minutes or until grits are creamy. 3. Remove from heat, and stir in corn, next 7 ingredients, and remaining 3 tsp. salt. Spread mixture in prepared dish. Place on an aluminum foil-lined jelly-roll pan. 4. Bake at 350° for 50 minutes or until puffed, firm around edges, and slightly soft in center. Remove from oven to a wire rack, and cool 5 minutes before serving.

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