Cheesy Grits Soufflé
The coarsely ground dried corn known as grits is a southern staple. Polenta or cornmeal may also be used in this recipe.
Makes: 6 servings (8 cups); Total time: 1¼ hours
|21⁄2||cups water21⁄2 cups|
|1⁄2||cup yellow corn grits1⁄2 cup|
|OFF HEAT, STIR IN:|
|1||cup heavy cream1 cup|
|1||cup frozen corn kernels1 cup|
|3⁄4||cup shredded smoked Cheddar3⁄4 cup|
|1⁄2||cup grated Parmesan1⁄2 cup|
|1⁄3||cup chopped scallions1⁄3 cup|
|1||tsp. kosher salt1 tsp.|
|1⁄8||tsp. cayenne pepper1⁄8 tsp.|
Preheat oven to 400°. Coat a 2-qt. baking dish with nonstick spray.
Boil water in a large saucepan. Add grits to boiling water in a steady stream, whisking constantly; reduce heat to low. Simmer grits, stirring often, until thick and creamy, 15–20 minutes.
Off heat, stir in cream, corn, Cheddar, Parmesan, scallions, egg yolks, salt, and cayenne. Transfer grits to a large bowl and let cool to room temperature, stirring often to prevent a skin from forming.
Beat egg whites to medium peaks. Stir a third of the whites into the grits, then gently fold in remaining whites in two batches.
Pour batter into prepared dish and bake until a toothpick inserted in the center comes out clean, 45 minutes. Serve soufflé immediately.
Per serving: 326 cal; 23g total fat (14g sat); 139mg chol; 602mg sodium; 17g carb; 1g fiber; 12g protein