
Grits, Cheese, and Onion Soufflés
A delicious american dish. Perfect for vegetarians. Gluten-free friendly.
Total Time
124 min
Serves
8
Rating
0.0 (0)
Ingredients
- 2 tablespoons (1/4 stick) butter
- 3/4 cup chopped onion
- 3/4 cup chopped leek
- 1 1/2 cups whole milk
- divided
- 1/2 teaspoon salt
- 1/3 cup quick-cooking grits
- 4 large eggs
- separated
- 3 green onions
- chopped
- 1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces)
- divided
Instructions
- 1
Preheat oven to 425°F.
- 2
Butter four 1 1/4-cup soufflé dishes.
- 3
Melt 2 tablespoons butter in large saucepan over medium heat.
- 4
Add onion and leek; sauté 3 minutes.
- 5
Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer.
- 6
Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
- 7
Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
- 8
Remove grits from heat.
- 9
Stir in yolk mixture, then green onions and 3/4 cup cheese.
- 10
Beat whites in medium bowl until stiff but not dry.
- 11
Fold into grits in 3 additions.
- 12
Divide mixture among prepared dishes (mixture will come all the way to top of dishes).
- 13
Sprinkle with 1/4 cup cheese.
- 14
Bake soufflés until puffed and brown on top, about 18 minutes.
- 15
Serve immediately.