Ingredients with Measurements:
- 1 cup grits
- 2 cups water
- 1 cup milk
- 1/2 cup butter
- 4 eggs, separated
- 1/2 cup grated cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 2-quart soufflé dish
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large saucepan, bring the water to a boil. Add the grits and stir well. Reduce the heat to low and cook for 5 minutes, stirring occasionally.
3. Add the milk and butter to the grits and stir until the butter is melted.
4. Beat the egg yolks in a small bowl. Add a small amount of the grits mixture to the egg yolks and stir well. Add the egg yolk mixture to the grits mixture and stir well.
5. Add the cheddar cheese, Parmesan cheese, salt, and black pepper to the grits mixture and stir well.
6. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
7. Gently fold the egg whites into the grits mixture.
8. Pour the mixture into a greased 2-quart soufflé dish.
9. Bake for 35-40 minutes or until the soufflé is puffed and golden brown.
10. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 30g
Carbohydrates: 23g
Protein: 14g
Substitutions for ingredients:
- Grits can be substituted with polenta or cornmeal.
- Cheddar cheese can be substituted with any other type of cheese.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- Add cooked bacon or sausage to the grits mixture before baking.
- Add chopped herbs, such as thyme or parsley, to the grits mixture before baking.
- Add diced vegetables, such as bell peppers or onions, to the grits mixture before baking.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form for the best results.
- Serve the soufflé immediately after baking, as it will deflate quickly.
- Use a metal spoon to fold the egg whites into the grits mixture, as a wooden spoon can deflate the egg whites.
Storage instructions:
Leftover soufflé can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soufflé in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the soufflé on a platter with a garnish of chopped herbs or grated cheese.
Garnishes:
Chopped herbs, grated cheese, or diced vegetables.
Pairings:
Serve the soufflé with a side salad or roasted vegetables.
Suggested side dishes:
Side salad or roasted vegetables.
Troubleshooting advice:
- If the soufflé does not rise properly, make sure the egg whites are beaten until stiff peaks form.
- If the soufflé deflates quickly, make sure to serve it immediately after baking.
Food safety advice:
Make sure to cook the grits mixture to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Grits are a staple food in the Southern United States and have been a part of the region's cuisine for centuries.
Flavor profiles:
The grits soufflé has a creamy and cheesy flavor with a light and airy texture.
Serving suggestions:
Serve the grits soufflé as a main dish for breakfast, brunch, or dinner.
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