Cheesy Grits Soufflé

Name: Cheesy Grits Soufflé
Total time: 80 min
Ingredients: 4 teaspoons kosher salt, divided; 2 cups uncooked regular yellow grits; 3 cups milk; 1 1/2 cups fresh corn kernels (about 3 ears); 6 large eggs, lightly beaten; 2 cups (8 oz.) shredded sharp Cheddar cheese; 6 tablespoons butter; 1 jalapeño pepper, seeded and diced; 1 tablespoon sugar; 1 teaspoon hot sauce; 1/2 teaspoon freshly ground black pepper

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This recipe for Cheesy Grits Soufflé turns a classic Southern dish into a light, fluffy soufflé for the ultimate holiday brunch.

By Southern Living Editors

Published on December 11, 2018

Cheesy Grits Soufflé — Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Hands On Time:

25 mins

Total Time:

1 hrs 20 mins

Yield:

8 to 10 servings

Ingredients

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

Directions

Preheat oven to 350°. Generously butter a 3-qt. baking dish; freeze 10 minutes.
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.
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.
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.