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Cheesy Grits Soufflé Bake
Cheesy Grits Soufflé Bake
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Cheesy Grits Soufflé: A fluffy and irresistible dish perfect for Easter dinner, brunch, or any meal. Surprisingly simple to make!
Ingredients:
  • 2 cups water
  • 2 cups whole or 2% milk
  • 1 teaspoon kosher salt
  • 1 cup grits (I prefer yellow, but white grits are fine)
  • 2 to 4 tablespoons unsalted butter
  • 2 cups grated cheddar cheese
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • 1/2 cup thinly sliced scallions or chives, optional
  • 3 large eggs
  • 1/2 cup sour cream
Instructions:
  • Preheat the oven to 350°F, then place the oven rack in the middle position and grease a 3-quart or 9x13-inch baking dish.
  • Prepare creamy grits: Bring water and milk to a boil in a medium saucepan. Stir in salt, then slowly whisk in grits to prevent clumping. Cook over medium heat for about 20 minutes, whisking often, until thick and creamy. Remove from heat and add butter, cheese, cayenne, black pepper, and scallions/chives, if desired. Stir with a spatula until butter and cheese melt. Keep warm by covering and set aside.
  • Prepare the eggs: Divide the eggs, placing the yolks in a medium bowl with sour cream, and the whites in a large, clean bowl.
  • Whip the egg whites: Using electric beaters or a large whisk, whip the egg whites until they form fluffy, soft peaks resembling clouds - they should hold their shape but not be too stiff.
  • Whisk the yolks into the grits: Swiftly incorporate the sour cream and yolk blend into the grits using a large spatula.
  • Incorporate the egg whites into the grits: Gently combine the egg whites with the grits mixture until no streaks remain, making sure to blend them evenly.
  • Prepare and bake the casserole: Transfer the blended ingredients into the baking dish. Bake until the top is puffy and golden-brown, for 35 to 45 minutes. Allow it to rest for 5 minutes before serving. Store any leftovers covered in the refrigerator for up to 4 days.

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