grit soufflé (lynn’s amazing recipe)

Categories: Grains and Pasta, Veggies and Sides, Posted by Sandy Bergsten


1 cup white grits, not instant or quick

3 cups whole milk

1 t salt

1 cup water

2 eggs

4 T butter

1 cup grated white cheddar cheese

cayenne pepper



Heat milk in a deep saucepan over medium-high heat just to the boiling point.

Stir the grits into the milk, add the salt.

Cook over low heat, stirring often for ten to fifteen minutes. Remove from heat when thick.

Stir in one cup of water. Add the eggs one at a time, stirring vigorously after each addition. Return the pan to medium-low heat and cook until thick, stirring frequently.

Stir in butter and then the cheese.

Spoon into a buttered soufflé dish. Sprinkle the top with cayenne pepper to taste.

If not baking right away allow to cool to room temperature. Cover with plastic wrap and refrigerate for up to one day (if you make it ahead of time be sure to bring the souffle to room temp before baking, otherwise the center will be cold).

Preheat the oven to 350 degrees. Bake for twenty minutes or until puffed and just beginning to brown.


Serves 4-6

This recipe doubles well. It is great for breakfast, brunch or supper. Perfect with flank steak or grilled shrimp.

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