Carolina Grits Soufflé

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Chef Extraordinaire
Feb 21, 2002
North Carolina
Garlic Cheese Grits Souffle

Garlic Cheese Grits Souffle
Serves approximately 8

2 cups homemade chicken stock + 1 cup water
1 cup half-and-half
2 teaspoons salt
1 cup stone-ground but I have used just plain but definitely not instant)
5 eggs, separated
1 1/2 cups white sharp cheddar, grated
1/4 cup roasted garlic puree or 1 tablespoon minced fresh garlic
4 tablespoons unsalted butter
kosher salt
ground black pepper
Cholula hot sauce
1/2 cup sliced scallions

Butter a 2-quart souffle dish or a casserole if that's all you have. In a saucepan bring the water, stock, half and half and salt to a boil. Stir in the grits. At this point reduce the heat to medium. Stir occasionally until smooth and creamy.

(Note on tempering the eggs - once the grits are hot and the egg yolks are beaten place a couple spoonsful of the grits in the eggs whisking and stirring. THEN you can pour the eggs into the rest of the grits without fear of them turning to scrambled eggs. Once this is incorporated stir in your cheese, garlic of choice, butter, salt and pepper. If you are using hot sauce add it now. Cool on counter.

One hour before you want them preheat oven to 375 degrees F. Beat the egg whites in a stand mixer with a SS bowl until soft peaks form. At this time add the scallions and egg white and GENTLY fold into the grits so you don't deflate the egg whites. Start at the outside and scoop to the middle while you rotate the bowl.

Pour into buttered souffle dish and bake for 30 - 40 minutes. Tent with foil if they are browning too fast. They must be served immediately so be sure your timing is right.
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