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Jack Cheese and Grits Soufflé Recipe

Jack Cheese and Grits Soufflé
Difficulty: Easy | Total Time: 1 hr 5 mins | Active Time: | Makes: 6 to 8 servings

Don’t be fooled into thinking all soufflés are fussy affairs only for experienced cooks. This simple version uses whole eggs and grits to lend texture without being dense. It’s sure to impress dinner guests, and is a perfect mate for a pot roast or a simple green salad.

What to buy: Dry Jack has been aged for about 10 months, giving it a nutty, sharp flavor. If you can’t find it, you can substitute aged cheddar, aged Gouda, or aged Manchego.

This recipe was featured as part of our Cold-Weather Comfort Food Menu.

INGREDIENTS
  • 4 cups whole milk
  • 1 cup quick-cooking grits (not instant)
  • 8 ounces shredded dry Jack cheese (about 3 cups)
  • 1/2 cup thinly sliced scallions
  • 6 tablespoons unsalted butter (3/4 stick), cut into small pieces
  • 2 teaspoons kosher salt
  • 6 large eggs
INSTRUCTIONS
  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 2-quart soufflé dish or a deep baking dish with butter and set aside.
  2. Place milk in a large saucepan over medium-high heat and bring to a boil. Add grits and whisk to combine. Reduce heat to low and whisk until thickened, about 10 minutes.
  3. Remove from heat and add cheese, scallions, butter, and salt, stirring until all ingredients are completely incorporated and butter is melted. Season with freshly ground black pepper. Add eggs and stir until thoroughly incorporated.
  4. Pour into the prepared dish and bake until puffed and golden, about 45 minutes.
    Write a review | 12 Reviews
  • For 8 servings, each serving = 10 weight watchers "new" points. For 6 servings, 14 points each. Looks like it's worth it!

  • Wow, this looks great and I will try it. We are from the South so this is right up our alley.

  • Grits - wonderful if you are really a creative cook. Just use imigination and they can go well with anything. Need flavor? My great cooks simply added it to enhance the kind of meal they were serving them with.

  • We also live in Mexco, and despite it having a corn based cuisine, we can't get grits or cornmeal where we are. (Pátzcuaro, Michoacán). So, we order grits and cornmeal online from www.noramill.com, have it shipped to a friend's house in the States, then they have driven it down here. I recommend the grits, both white and yellow, from Nora Mill. I may try this recipe for Christmas dinner, to accompany a Pierna de Cerdo Adobada. (Chile rubbed leg of pork.)

  • I live in sub-Southern central Florida, land of yankees, and can get neither fresh masa or stone ground grits. Every year or so we drive up to the South and stock up on stone ground grits. I envy you fresh tortillas, not from a chain grocery store or from a bag mix.

  • I can't get grits where I am, but I can get hominy. I am in Mexico. Both Cornmeal and Grits is something that doesn't exist. I can get real masa made of Hominy Corn, it is not dry and it is fresh. I can get dried corn and grind it. But that is not Hominy....it is different here and I can craving both Cornbread and this Soufflé sounds divine!

  • Stone ground grits without doubt have better flavor, but they'll also add 30 minutes of cooking time to the recipe, maybe more....and quick grits are pretty darn good, especially when lots of flavorful ingredients are added. But never never instant. And if you're looking for some great grits recipes...there's a new book out I hope to get for Xmas, called Glorious Grits.I know it's on Amazon..

  • Anyone know if this would hold well in a warming drawer? This is flagged for Christmas eve family dinner!

  • I'm giving xariana's version a whirl in individual remekins. Sounds wonderful! Carol D. www.CookinTeens.com

  • Made this recipe using regular coarse ground yellow corn grits (Bob's Red Mill "polenta"). Came out wonderful and had a beautiful yellow color, even though I only had provolone on hand. Added a dash of smoked paprika and cayenne for a touch more flavor. I also baked it in individual ramekins and it worked well, baking time was closer to 35 mins for that. Oh yeah, I also used 2% milk. If you are using real grits it should be thick, creamy, and flavorful regardless.

  • This is a great basic *filling* dish. bkhuna is quite correct - use "real" grits, as they indeed have "real" flavor. (This basic recipe works well with farina, for the wheat lovers out there, again, the less-processed the better it tastes.) The same goes for using any "quick" product, be it grits, farina, oats, barley or your more-used meals and flours. The more a grain is processed, the less flavor and nutrition there will be in the end product. Go for the "flava" - that's the point, isn't it? I mean, real ingredients make a recipe taste better.

  • Quick grits are tasteless, have a horrible texture, and are not worth the effort. Put some effort into serving yourself or your guests a quality product; seek out and use Stone Ground grits.

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