Grits, Cheese, and Onion Soufflés |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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These versatile soufflés can be served for breakfast or lunch, or as a side dish for dinner. Ingredients:
2 tablespoons (1/4 stick) butter |
3/4 cup chopped onion |
3/4 cup chopped leek |
1 1/2 cups whole milk, divided |
1/2 teaspoon salt |
1/3 cup quick-cooking grits |
4 large eggs, separated |
3 green onions, chopped |
1 cup (packed) grated hot pepper monterey jack cheese (about 4 ounces), divided |
Directions:
1. Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
2. Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
3. Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
4. Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.
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