1 hour 10 minutes
Growing up in New Orleans, we didn’t cook many traditional Southern foods, but grits were always a staple at our family gatherings. My late brother made the best version—with whole milk, heavy cream, corn kernels, and just the right amount of butter, his grits were the perfect combination of savory and decadent. In this dish, I’ve given his recipe a twist by turning the grits into a soufflé that’s like a corn cloud: light and airy, yet rich with a kick of umami (thanks to the two cheeses), and sure to impress any guest lucky enough to try it.
If you’re short on time, you can switch the grits for cornmeal; the cornmeal should only take about 10 minutes to cook on the stovetop, but will create a finer texture. You can also transform any leftover grits into today’s soufflé masterpiece by warming up 3 cups of cooked grits with a splash of water in the microwave and folding in the remaining ingredients. —Nini Nguyen
Test Kitchen Notes
This recipe is shared in partnership with Maker’s Mark 46®. To find out our favorite dish to serve with this cocktail, check out our digital cookbook, A Toast to Family Ties.
WE MAKE OUR BOURBON CAREFULLY, PLEASE ENJOY IT THAT WAY.
MAKER’S MARK 46® KENTUCKY STRAIGHT BOURBON WHISKY BARREL FINISHED WITH 10 VIRGIN FRENCH OAK STAVES. 47% Alc./Vol. ©2022 MAKER’S MARK DISTILLERY, INC. LORETTO, KY. —The Editors
Watch This Recipe
Cheesy Grits Soufflé
unsalted butter, divided
kosher salt, or to taste
shredded cheddar cheese
soft cheese (like Boursin, cream cheese, or blue cheese)
large eggs, separated
Preheat the oven to 375°F.
Brush the inside of 10 (4-ounce) ramekins with 2 tablespoon softened butter and dust to coat with the granulated sugar. Chill the coated ramekins in the fridge while you prepare the grits.
Bring the milk to a boil in a small saucepan. Then, whisk in the grits and cook on low heat, stirring occasionally, until the grits are tender—this process can take anywhere from 30 minutes to 1 hour. When the grits are cooked through, whisk in the remaining 2 tablespoons butter and salt, to taste, and let cool for a few minutes off the heat.
Whisk in the cheeses and 3 egg yolks into the egg mixture until just combined.
In a separate bowl, using a stand or hand mixer, whisk the remaining 3 egg whites until stiff peaks form, then fold into the warm grits mixture.
Divide the grits mixture evenly among the ramekins and bake for about 20 minutes, or until the soufflés are golden brown. Serve immediately.
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