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Ingredients
- 6 1/2 ounces extra-sharp Cheddar cheese, shredded (2 1/2 cups)
- 2 cups water
- 2 tablespoon margarine or butter
- 1/2 teaspoon salt
- 2 1/2 cups whole milk
- 1 cup quick-cooking grits
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon cayenne (ground red pepper)
- 6 large eggs, separated
Details
Servings 8
Preparation time 30mins
Cooking time 75mins
Adapted from goodhousekeeping.com
Preparation
Step 1
•Preheat oven to 375 degrees F. Grease 3-quart soufflé dish and sprinkle 2 tablespoons shredded Cheddar onto side.
•In 4-quart saucepan, heat water, margarine, salt, and 1 1/2 cups milk to boiling on medium-high. Whisk in grits. Cover, reduce heat to low, and simmer 5 minutes or until thick. Whisk well, then whisk in nutmeg, cayenne, remaining 1 cup milk, and remaining Cheddar. Whisk in 3 egg yolks; discard remaining yolks. Transfer to bowl and cool to room temperature.
•In large bowl, with mixer on medium-high speed, beat egg whites until stiff peaks form. Add one-third whites to grits mixture; beat until blended. Fold in remaining whites. Transfer to soufflé dish.
•Bake 45 to 50 minutes or until puffed and golden brown on top.
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