Cheese Grits Soufflé With Mushroom Gravy – a delicious recipe with butter, garlic, salt, freshly ground black pepper, stone-ground grits, Gruyu00e8re cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0. Melt butter in a large saucepan over medium heat; add garlic, and saute 1 minute. Stir in salt, pepper, and 6 cups water. Increase heat to medium-high, and bring to a boil. Gradually whisk in grits. Reduce heat to low, and simmer, whisking often, 15 minutes or until thickened. Remove from heat; add cheese, and whisk until melted.
2
Whisk egg yolks until thick and pale. Gradually whisk about 1 cup of hot grits mixture into yolks; whisk yolk mixture into remaining hot grits mixture.
3
Beat egg whites and cream of tartar in a large bowl at high speed with an electric mixer until stiff peaks form. Fold one-fourth of egg whites into grits mixture. Fold grits mixture into remaining egg whites, and pour into a greased (with cooking spray) and floured 3-qt. baking dish.
4
Bake at 400u00b0 for 40 to 45 minutes or until puffed and golden brown. Serve immediately with Mushroom Gravy.
497
kcal
Calories
39
g
Fat
3
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons butter, 2 teaspoons minced garlic, 1 teaspoon table salt, 1/2 teaspoon freshly ground black pepper, and more.
Yes, Cheese Grits Soufflé With Mushroom Gravy falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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