Grits, Cheese, and Onion Soufflés
Light and airy soufflés combining creamy grits with sharp Monterey Jack cheese, sweet onions, and leeks. These individual servings puff up beautifully and make an impressive Southern-inspired dish.
Ingredients
- •2 tablespoons butter
- •¾ cup chopped onion
- •¾ cup chopped leek
- •1½ cups whole milk
- •½ teaspoon salt
- •⅓ cup quick-cooking grits
- •4 large eggs
- •3 whole green onions
- •1 cup hot pepper Monterey Jack cheese
Cooking Instructions
- 1.
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.
10 min
- 2.
Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
2 min
- 3.
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.
8 min
- 4.
Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.
18 min
