Grits, Cheese, and Onion Soufflés
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 main-course servings
- 1/2 teaspoon salt
- 3/4 cup chopped onion
- 2 tablespoons (1/4 stick) butter
- 4 large eggs, separated
- 1 1/2 cups whole milk, divided
- Carbohydrate 21 g(7%)
- Cholesterol 236 mg(79%)
- Fat 22 g(34%)
- Fiber 2 g(7%)
- Protein 18 g(36%)
- Saturated Fat 12 g(62%)
- Sodium 576 mg(24%)
- Calories 358
Preparation Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes. Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend. Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese. Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.
Preparation Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes. Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend. Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese. Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.
