Cheesey, Eggy Grits Souffle

May 19, 2009

Today is National Souffle Day and in honor of this fabulous holiday, here is an adaptation of a recipe The Lady found at while looking for new ways to prepare The Man’s favorite Southern Breakfast delicacy…grits…go figure…:

Cheesy, Eggy Grits Souffle


  • 1 cup whole milk
  • ½ cup grits
  • 4 large eggs, separated
  • ¼  cup freshly grated Parmesan cheese
  • ¼ cup Tillamook Vintage White Extra Sharp Cheddar Cheese
  • crumbled, crisp bacon – (The Man likes a lot and still contends that when you cook it, you cook out the fat…) – The Lady uses 2-3 pieces of bacon for this recipe.
  • 2 dashes of Tabasco sauce
  • Salt and pepper,to taste


1. Preheat the oven to 425°F. Lightly butter a 4-cup souffl´ dish.

2. Combine 1 1/2 cups water and the milk in a heavy saucepan and warm the mixture over medium-low heat. Slowly stir or whisk in the grits until smooth and thickened, about 15 minutes. Remove from heat.

3. Lightly beat the egg yolks in a bowl. Gradually stir some of the hot grits into the yolks to temper them. Then stir the tempered egg yolks into the grits. Set aside to cool slightly.

4. Stir the Parmesan cheese, Crumbled Bacon, Tabasco sauce, salt, and pepper into the grits.

5. Place egg whites in a bowl, add a pinch of salt, and beat with an electric mixer until the whites are stiff but not dry. Using a rubber spatula, fold the whites into the grits until just combined. Scrape the mixture into the souffl é dish and bake in the center of the oven until the soufflé rises and is lightly browned on top, about 30 minutes. Serve immediately.


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