Cheese Grits Souffle
Author: Kitchens
  • 1/2 Cup butter; cut in 6 chunks, plus more to butter dish
  • 1 Cup grits
  • 1 pound sharp Cheddar cheese; shredded
  • 1/2 teaspoon mace
  • 1 teaspoon salt
  • 1/4 teaspoon Cayenne
  • freshly-ground black pepper, to taste
  • 6 eggs; separated
  1. Heat the oven to 350 degrees. Generously butter a 13- by 9-inch baking dish.
  2. Cook grits in milk according to package directions.
  3. Place the hot grits in a mixing bowl and stir in the cheese, butter, mace, salt and cayenne pepper. Cool slightly.
  4. In a small bowl, lightly beat the egg yolks. Stir a little of the grits mixture into the yolks to heat them slightly making sure the eggs don't scramble, then add to the remaining grits mixture and combine thoroughly. Let cool to room temperature.
  5. Beat the egg whites until soft peaks form and fold them into the cheese grits.
  6. Pour into the dish and bake until the souffle is puffed and lightly browned, 40 to 45 minutes.
This recipe yields 10 to 12 servings.

Each of 12 servings: 240 calories; 457 mg sodium; 156 mg cholesterol; 20 grams fat; 12 grams saturated fat; 3 grams carbohydrates; 11 grams protein; 0.07 gram fiber.

NOTES: Recipe from "Nathalie Dupree's Southern Memories" by Nathalie Dupree, (Clarkson Potter, 1993)
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