Grits, Cheese, and Onion Soufflés

4.4(43)

These versatile soufflés can be served for breakfast or lunch, or as a side dish for dinner.

by The Bon Appétit Test Kitchen·published 2008-04-29

Servings

Makes 4 main-course servings

Total time

50 min

prep 30 min

Calories / serving

—

Ingredients (9)

serves

2 tablespoons (1/4 stick) butterbutter
3/4 cup chopped oniononion
3/4 cup chopped leekleek
1 1/2 cups whole milk, dividedmilk
1/2 teaspoon saltsalt
1/3 cup quick-cooking grits
4 large eggs, separatedegg
3 green onions, choppedscallion
1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces), dividedpepper

Instructions (4 steps)

01Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
02Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
03Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.

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