Cheddar and Chive Grits Soufflé Cups
- 2 cups water
- ½ cup old-fashioned grits
- salt and ground black pepper
- 2 large eggs, separated
- ½ cup whole milk
- ¾ cup grated Cheddar cheese
- ¼ cup grated Parmesan cheese, plus more for dusting
- 3 tablespoons chives
- ½ tablespoon butter
- Preheat oven to 375°F (190°C).
- Bring water to a boil in a saucepan; stir grits and a heavy pinch of salt into the water. Bring water to a boil, reduce heat to low, cover, and simmer, stirring occasionally, until thickened, 10 to 20 minutes.
- While the grits simmer, beat egg whites in a bowl until firm peaks form.
- Stir milk and egg yolks into the cooked grits. Turn off the heat and add Cheddar and Parmesan cheeses and stir until melted. Add chives and season with salt and pepper.
- Pour grits mixture into a large bowl; top with beaten egg whites. Gently fold egg whites into the grits to incorporate; do not overmix.
- Butter 4 (4 ounce) ramekins. Sprinkle Parmesan cheese into the ramekins. Ladle grits mixture into ramekins to the very top; arrange on a baking sheet.
- Bake soufflés in preheated oven until a toothpick or knife inserted into the center comes out clean and the tops are slightly golden-brown, 25 to 30 minutes.
By using grits instead of all-purpose flour, these soufflés are naturally gluten-free. The grits also add a bit of heartiness to the soufflés, resulting in a dish that's light and airy, but flavored with a hint of corn and a unique texture.
What others are saying
Laura Griffin says:
I'm a tried and true southern girl who loves grits! This cheddar and chive soufflé version is fantastic. It's a modern spin on a classic, and I love it. They take a little bit of time to make, but they're certainly worth the wait. Perfect for a weekend breakfast or brunch!
Jessica Scott says:
I've had cheddar grits a bunch of times, but this soufflé version is superb! So much flavor, perfect texture, and very filling. I enjoyed this for breakfast with a side of bacon. Yum!