Sweet Grits Souffle (4 servings) 1/4 cup quick-cooking grits 3/4 cup water 1/2 cup salted butter 3 large eggs 3/4 cup sugar 2 Tablespoons all-purpose flour 1/4 cup milk (buttermilk works great) 1 and 1/4 teaspoon vanilla extract 1/8 teaspoon freshly grated nutmeg I discovered this souffle as a result of messing up a pie crust. It was originally meant to be the filling of a pie. Having no crust, I decided to bake the filling on its own and I was extremely happy with the result. I had a couple other people try it to make sure I wasn't just mentally compensating for my failed pie. They agreed that it was unique and delicious. I hope you'll agree to. (Recipe prepared and photographed in October 2013.) How To Make Mini Sweet Grits Souffles In a small sauce pan, bring 3/4 cup water to a boil. Slowly stir in the grits. Reduce heat to a simmer and cook for 5 minutes stirring occasionally. Turn off the heat and add butter. Stir slowly until butter is melted and well-combined. Allow mixture to cool to room temperature. Preheat oven to 375 degrees. Lightly butter the inside of six small (6 ounce) ramekins or four 6 x 3-1/2-inch mini loaf pans.* In a medium bowl, lightly beat the eggs. Add the sugar, flour, milk, vanilla and nutmeg. Beat until well-combined. Stir the egg mixture into the cooled grits. Transfer to greased ramekins or mini-loaf pans. Bake at 375 degrees for 30 minutes until the tops are lightly browned and the souffles are puffed up. Let cool for 10 minutes. Serve warm. Cooking Notes: You can also use a muffin tin and make 4 to 6 mini-souffles depending on how full you fill the cups. If you'd like this souffle to act as a pie filling, simply pour the combined mixture into a 9-inch store-bought pie crust and bake about 35 minutes until golden brown and set. A new way to enjoy an old Southern favorite. Makes 4 to 6 servings depending on the baking dishes you use. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3208. Submitted 10/24/2013.