← Back to Search Results baking Soul Food, Southern
garlic-cheddar-grits-souffleacute

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Humble grits are fluffed up with beaten eggs, Cheddar cheese, and garlic, then baked to create a tempting side dish.

Yield : Serves 4 to 6

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 2½ cups water
  • ½ teaspoon salt
  • ½ cup grits (not “instant”)
  • 1 cup evaporated milk
  • ¼ teaspoon freshly ground black pepper
  • 4 large eggs, at room temperature
  • 1½ cups (6 ounces) shredded sharp Cheddar cheese

Directions

1. Position a rack in the center of the oven, and preheat to 325°. Lightly butter a 7- by 11-inch baking dish.

2. Heat the butter in a small saucepan. Add the onion and garlic. Cover, and cook over medium-low heat, stirring occasionally, until softened, about 6 minutes; set aside.

3. Meanwhile, bring the water and salt to a boil over high heat. Gradually whisk in the grits, and reduce the heat to low. Cover, and cook, stirring often to discourage scorching, for 20 minutes. Stir in ½ cup of the evaporated milk, cover, and cook, stirring often, until quite thick, about 15 minutes. Transfer the grits to a medium bowl.

4. Whisk in the remaining ½ cup evaporated milk and the pepper. Whisk in the eggs one at a time, beating well after each addition. Stir in 1 cup of the Cheddar cheese. Spread the mixture evenly in the prepared dish.

5. Bake until the casserole is set and the top is lightly browned, about 50 minutes. Sprinkle the top with the remaining ½ cup cheese, return the dish to the oven, and bake until the cheese has melted, about 5 minutes. Let stand 5 minutes before serving.

Notes

“Grits and I grew up together,” recalls Mavis Young. “My family used to have grits for breakfast, as cereal. However, we never put sugar on it, only salt and butter. Sometimes, for a change, we would have grits and gravy in the morning. I started to fancy it up and call it a Soufflé when my sister and I opened our catering business. I began experimenting by adding eggs, milk, and cheese to give it a different consistency. The milk especially seems to penetrate the grits and make them softer. I think when people say ’soufflé’ they think they are getting something special. And it is. But in the end it’s just dressed-up grits.”


© 1991 Eric V. Copage
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6.

307kcal (15%)
341mg (34%)
2mg (3%)
181mcg RAE (6%)
242mg
29mg
15g
5g
1g
17g
193mg (64%)
465mg (19%)
11g (57%)
20g (31%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
living-raw-food Living Raw Food
by Sarma Melngailis
lucid-food Lucid Food
by Louisa Shafia
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
flavor Flavor
by Rocco DiSpirito
mom-a-licious Mom-a-Licious
by Domenica Catelli
lidias-italy Lidia's Italy
by Lidia Bastianich
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
mexican-everyday Mexican Everyday
by Rick Bayless
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?