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To Your Health Sprouted Flour Co.

Cheesy Grits Souffle

Cheesy Grits Souffle

Cheesy Grits Souffle
Votes: 0
Rating: 0
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Rate this recipe!
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Cheesy Grits Souffle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 4 teaspoons sea salt, divided
  • 2 cups uncooked sprouted yellow grits
  • 3 cups whole organic milk
  • 1 1/2 cups fresh organic corn kernels (or frozen)
  • 6 large organic or pastured eggs, lightly beaten
  • 1 cup Monterrey Jack cheese, grated
  • 1 cup sharp Cheddar cheese, grated
  • 6 tablespoons organic butter
  • 1 jalapeno pepper, seeded and diced
  • 1 tablespoon organic sugar
  • 1 teaspoon hot sauce
  • 1/2 teaspoon ground black pepper
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
  3. Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat.
  4. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 3-4 minutes until thickened.
  5. Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
  6. Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt.
  7. Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
  8. Bake at 350 degrees for 50 minutes or until puffed, firm around the edges, and slightly soft in the center.
  9. Remove from oven to a wire rack and cool for 5 minutes before serving.
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Cheesy Grits Souffle

Cheesy Grits Souffle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe accompanies grilled shrimp to a tee.
Cheesy Grits Souffle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe accompanies grilled shrimp to a tee.
Ingredients
  • 4 tsp salt divided
  • 2 cupa uncooked sprouted yellow grits
  • 3 cups whole organic milk
  • 1 1/2 cups fresh organic corn kernels (or frozen)
  • 6 large eggs lightly beaten
  • 2 cups (8oz) Sharp Cheddar Cheese grated
  • 6 tbsp organic butter
  • 1 jalapeno pepper, seeded and diced
  • 1 tbsp maple sugar
  • 1 tsp hot sauce
  • 1/2 tsp ground black pepper
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
  2. Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 3-4 minutes until thickened. Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
  3. Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt. Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
  4. Bake at 350 degrees for 50 minutes or until puffed, firm around the edges, and slightly soft in the center. Remove from oven to a wire rack and cool for 5 minutes before serving.
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