Last Night's Dinner - Roasted Garlic Grits Souffle

[Guest guest]

This was so fattening but so yummy. Next time I make it, it will be for a

fancy occasion.

 

Far from low fat but worth it once in awhile:

 

* Exported from MasterCook *

 

Roasted Garlic Grits Souffle

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Cheese Chiles

Corn

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tbsp Parmesan cheese -- freshly grated

1 cup 1% low-fat milk

1 cup water

2 tsp kosher salt

1 cup quick cooking grits -- uncooked

1/4 cup unsalted butter

1/4 tsp white pepper

4 egg yolks

3/4 cyo cheddar cheese -- shredded

3/4 cup roasted garlic monterey jack cheese -- shredded

1 bulb roasted garlic -- squeezed

8 egg whites

1/4 tsp cream of tartar

jalapeno pepper -- chopped (opt)

 

Lightly butter a 2 qt souffle dish. Cut a piece of aluminum foil long enough

to circle the dish, allowing a 1 inch overlap. Fold foil lengthwise into

thirds, and lightly butter one side. Wrap foil, butter side against the

dish, so that it extends 3 inches above the rim. Secure with string.

Sprinkle 1 tbsp parmesan cheese in dish, and set aside.

 

Combine milk, water and salt in a large saucepan. Bring to a boil, stir in

grits. Reduce heat, and simmer, uncovered, for 3-5 minutes until thickened.

Remove from heat. Add butter and pepper, stirring until butter melts. Add

egg yolks, roasted garlic and cheeses, stirring well.

 

Combine egg whites with cream of tartar, beat in food processor until stiff

peaks form. Fold one third of the egg whites into the cheese mixture;

carefully fold in remaining egg whites.

 

Pour cheese mixture into prepared dish, spreading evenly. Bake on center

rack of oven at 450°F for 30 minutes or until puffed and golden brown.

Remove collar. Garnish with jalapeno rings, if desired. Serve immediately.

 

Yield: 10-12 servings

 

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RisaG

 

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Updated 10/05/01