Cheesy Grits Souffle
Course
Breakfast
,
Sides & Salads
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
Instructions
Preheat oven to 350 degrees.
Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
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.
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.
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.