Cheesy Grits Souffle

By calypan

Ingredients

• OFF HEAT, STIR IN:
• 21/2 cups water
• 1/2 cup yellow corn grits
• 1 cup heavy cream
• 1 cup frozen corn kernels
• 3/4 cup shredded smoked Cheddar
• 1/2 cup grated Parmesan
• 1/3 cup chopped scallions
• 2 egg yolks
• 1 tsp. kosher salt
• 1/8 tsp. cayenne pepper
• BEAT:
• 3 egg whites

Preparation

Step 1

Preheat oven to 400°. Coat a 2-qt. baking
dish with nonstick spray.

Boil water in a large saucepan. Add grits to
boiling water in a steady stream, whisking
constantly; reduce heat to low. Simmer grits,
stirring often, until thick and creamy, 15–20
minutes.

Off heat, stir in cream, corn, Cheddar,
Parmesan, scallions, egg yolks, salt, and
cayenne. Transfer grits to a large bowl and
let cool to room temperature, stirring often to
prevent a skin from forming.

Beat egg whites to medium peaks. Stir a
third of the whites into the grits, then gently
fold in remaining whites in two batches.
Pour batter into prepared dish and bake until
a toothpick inserted in the center comes out
clean, 45 minutes. Serve soufflé immediately.