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Cheese Grits Soufflé

Cheese Grits Soufflé

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Cheese Grits Soufflé
Yield 8 - 10
Meal type Breakfast
Website Southern Living

Ingredients

  • 4 teaspoons kosher salt
  • 2 cups uncooked regular yellow grits
  • 3 cups milk
  • 1 1/2 cup fresh corn kernels (about 3 ears)
  • 6 Large eggs, lightly beaten
  • 2 cups shredded sharp Cheddar cheese (8 ounces)
  • 6 tablespoons butter
  • 1 jalapeño pepper, seeded and diced
  • 1 tablespoon sugar
  • 1 teaspoon hot sauce
  • 1/2 teaspoon freshly ground black pepper

Directions

1.
Preheat oven to 350°. Generously butter a 3-qt. baking dish; freeze 10 minutes.
2.
Meanwhile, bring 3 cups water and 1 tsp. salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat to medium-low, and cook, whisking often, 2 to 3 minutes or until thickened. Whisk in milk, and cook, stirring constantly, 3 to 4 minutes or until grits are creamy.
3.
Remove from heat, and stir in corn, next 7 ingredients, and remaining 3 tsp. salt. Spread mixture in prepared dish. Place on an aluminum foil-lined jelly-roll pan.
4.
Bake at 350° for 50 minutes or until puffed, firm around edges, and slightly soft in center. Remove from oven to a wire rack, and cool 5 minutes before serving.
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Pages

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  • February 2015
  • December 2014
  • November 2014
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  • July 2014

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  • Dinner (2)
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