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.)

Sweet Grits Souffle

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.

Mini Sweet Grits Souffle

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.

Inside A Sweet Grits Souffle

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.