I love southern comfort food (much of my family is actually from North Florida- which is about as SOUTH as you can get if you know what I mean!!) and today I am going to share with you all one of my all time favorite side dishes…Baked Cheese Grits Souffle! I love to serve these with fresh cooked fish, shrimp, or take them to a Bar b que, they are great for any summer meal.
These grits are for people who don’t like grits! They are baked and light and fluffy and full of flavor (thanks to lots of cheese and butter!!)
The secret ingredient is to use authentic stone ground grits- (instant grits are no good for this recipe!) I purchase my stone ground grits HERE on Amazon, they are the “real deal” and so delicious!
Here’s my recipe- it’s modified from Paula Deen’s Baked Garlic Cheese Grits (I lessened some of the butter and cheese, but they still taste great!)
Baked Cheese Grits Souffle
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups Stone Ground grits
16 ounces Aged White Sharp Cheddar, cubed
1/2 cup milk
4 large eggs, beaten
1/4 cup (1/2 stick) unsalted butter
8 ounces grated sharp white Cheddar
1/2 cup chopped scallions for garnish
Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.
Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.
The eggs make this dish bake up light and fluffy almost like a souffle, and you can also prepare it in individual ramekin dishes for easier serving.
These are delicious, YALL, so give them a try sometime!