Cheese Grits Souffle
From the kitchen of James Denton.
Good breakfast side dish.
- 2 cups water
- ½ cup quick-cooking grits
- 4 Tbsp butter
- ¾ cup shredded sharp cheddar or jalapeno jack cheese
- ¼ tsp salt
- 2 large eggs
- 1/3 cup milk
- ¼ cup freshly grated Parmesan cheese
- Pinch paprika (optional)
Preheat oven to 350. Grease 8x8 glass or ceramic baking dish or six 6 ounce ramekins.
In 2 quart saucepan, heat water to boiling on medium high. Reduce heat to low. With wire whisk, gradually stir in grits. Continue whisking to eliminate any lumps. Cover and cook 10-15 minutes or until water is absorbed and grits are creamy. Transfer to large mixing bowl. Stir in butter, cheese and ¼ tsp salt until mixed.
In separate small bowl, whisk eggs and milk until combined, then whisk into grits.
Pour mixture into prepared pan or ramekins. Sprinkle with parmesan, and paprika if you like. Bake uncovered, 45-60 minutes in baking dish (30 in ramekins) or until top is golden, puffed up and toothpick inserted in center comes out clean.