Cheesy Grits Souffle
  • 4teaspoons sea salt, divided
  • 2cups uncooked sprouted yellow grits
  • 3cups whole organic milk
  • 1 1/2cups fresh organic corn kernels (or frozen)
  • 6 large organic or pastured eggs, lightly beaten
  • 1cup Monterrey Jack cheese, grated
  • 1cup sharp Cheddar cheese, grated
  • 6tablespoons organic butter
  • 1 jalapeno pepper, seeded and diced
  • 1tablespoon organic sugar
  • 1teaspoon hot sauce
  • 1/2teaspoon ground black pepper
  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.