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

BOIL:
21221/2cups water
121/2cup yellow corn grits
OFF HEAT, STIR IN:
11cup heavy cream
11cup frozen corn kernels
343/4cup shredded smoked Cheddar
121/2cup grated Parmesan
131/3cup chopped scallions
22 egg yolks
11tsp. kosher salt
181/8tsp. cayenne pepper
BEAT:
33 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.

Nutrition Information
Per serving: 326 cal; 23g total fat (14g sat); 139mg chol; 602mg sodium; 17g carb; 1g fiber; 12g protein