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
|2 1⁄2||2 1/2cups water|
|1⁄2||1/2cup yellow corn grits|
|OFF HEAT, STIR IN:|
|1||1cup heavy cream|
|1||1cup frozen corn kernels|
|3⁄4||3/4cup shredded smoked Cheddar|
|1⁄2||1/2cup grated Parmesan|
|1⁄3||1/3cup chopped scallions|
|2||2 egg yolks|
|1||1tsp. kosher salt|
|1⁄8||1/8tsp. cayenne pepper|
|3||3 egg whites|
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