Cheesy Grits Souffle

By lorik

The coarsely ground dried corn known as grits is a southern staple. Polenta or cornmeal may also be used in this recipe.

Ingredients

• BOIL:
• 2 1⁄2 cups water
• 1 ⁄2 cup yellow corn grits
• OFF HEAT, STIR IN:
• 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.