Cheese Grits Souffle
Preheat oven to 375 degrees.
- 1 cup quick-cooking grits
1/2 cup butter
4 ounces Gruyere cheese
1/8 teaspoon paprika
3 large eggs - beaten at room temperature
3/4 cup whole milk - at room temperature
1/2 cup grated Parmesan cheese
Cook grits according to package directions.
Add butter, cheese, and paprika; stir until butter and cheese are melted.
Let cool (this step can be done 2 hours before serving).
Combine eggs and milk; blend into grits.
Pour mixture into buttered 1-1/2 quart baking dish.
Sprinkle with Parmesan cheese and paprika; dot with a little more butter.
Bake uncovered 1 hour.
Grits are a southern food; they're derived from corn, and yet their sturdy texture and mild flavor are entirely different from that of cornmeal. This casserole will serve as an excellent breakfast or brunch entree, but it's also delicious paired with a meat entree at supper. Note that you can substitute cheddar cheese for the Gruyere, but the character of the dish will be entirely different.
Mr Breakfast would like to thank linda30 for this recipe.
Recipe number 376. Submitted 9/13/2002.