Cheesy Grits Souffle
Sides & Salads
sea salt, divided
uncooked sprouted yellow grits
whole organic milk
fresh organic corn kernels (or frozen)
large organic or pastured eggs, lightly beaten
Monterrey Jack cheese, grated
sharp Cheddar cheese, grated
jalapeno pepper, seeded and diced
ground black pepper
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.