Mexican Cheese Grits Souffle |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Woohooo The US South, Mexico and France all in one recipe!!! If jalapenos are too hot, sub in the diced green chiles from a can. Ingredients:
1 cup uncooked grits |
4 cups boiling water |
1 teaspoon salt |
2 cups shredded sharp cheddar cheese |
1/2 cup chopped onion |
1 garlic clove, crushed |
2 tablespoons melted butter or 2 tablespoons margarine |
1/3 cup finely chopped jalapeno pepper (or green chiles) |
4 egg yolks |
4 egg whites |
Directions:
1. Preheat oven to 350º.
2. Stir grits into boiling water; add salt.
3. Cook 10 to 20 minutes, stirring frequently, until grits are thickened; remove from heat.
4. Add cheese, stirring until melted.
5. Saute' onion and garlic in butter; add to grits.
6. Stir in peppers.
7. Add a small amount of hot grits to egg yolks, stirring well.
8. Add egg yolk mixture to grits, mixing well.
9. Beat egg whites until stiff; fold into grits.
10. Spoon mixture into a greased 2-qt. casserole.
11. Bake at 350º for 45-50 minutes.
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