Cheesy Grits Souffle
This recipe accompanies grilled shrimp to a tee.
  • 4 teaspoons sea salt, divided
  • 2cups uncooked Sprouted Yellow Corn Grits
  • 3cups filtered water or chicken stock
  • 3cups whole organic milk
  • 1.5cups fresh organic corn kernelsor frozen
  • 6 large organic or pastured eggslightly beaten
  • 2cups (8 oz.) sharp Cheddar cheesegrated
  • 6tablespoons organic butter
  • 1 jalapeno pepper,seeded and finely diced
  • 1tablespoon organic sugar
  • 1teaspoon hot sauce
  • 0.5teaspoon ground black pepper
  1. Preheat oven to 350°F. 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 12-15 minutes until thickened. Whisk in milk and cook, stirring constantly for 5-7 minutes or until grits are creamy.
  3. Remove from heat. Stir in corn, next 7 ingredients, and remaining salt. Spread mixture in the prepared dish. Place on a parchment-lined baking sheet.
  4. Bake at 350°F 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