Cheesy Grits Souffle
This recipe accompanies grilled shrimp to a tee.
  • 4tsp salt divided
  • 2cupa uncooked sprouted yellow grits
  • 3cups whole organic milk
  • 1 1/2cups fresh organic corn kernels (or frozen)
  • 6 large eggs lightly beaten
  • 2cups (8oz) Sharp Cheddar Cheese grated
  • 6tbsp organic butter
  • 1 jalapeno pepper, seeded and diced
  • 1tbsp maple sugar
  • 1tsp hot sauce
  • 1/2tsp ground black pepper
  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.