Cheddar Grits Soufflé

Oxmoor House
We tested these soufflés in individual custard cups. If you prefer, spoon the mixture into a 1-quart casserole coated with cooking spray, and bake 30 minutes or until puffed and golden.
5 servings (serving size: 1 soufflé)


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Cooking spray
1/4 cup dry breadcrumbs
2 cups water
1 tablespoon light butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup uncooked quick-cooking grits
1/2 cup (2 ounces) preshredded reduced-fat Cheddar cheese
2 large egg whites


Prep: 10 Minutes
Cook: 25 Minutes
Stand: 5 Minutes

Preheat oven to 400°.

Coat 5 (6-ounce) custard cups with cooking spray. Dust cups with breadcrumbs; set aside.

Bring water and next 3 ingredients to a boil; stir in grits. Reduce heat, and simmer 5 minutes, stirring often. Remove from heat. Stir in cheese. Transfer to a bowl; let stand 5 minutes or until mixture has cooled slightly.

Beat egg whites with a mixer at high speed until stiff peaks form; fold egg whites into grits mixture. Spoon into prepared custard cups (cups will be full).

Bake at 400° for 20 minutes or until puffed and golden. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 132
Fat 4.1 g
Satfat 2.5 g
Protein 6.5 g
Carbohydrate 16.5 g
Cholesterol 12 mg
Iron 0.5 mg
Sodium 299 mg
Caloriesfromfat 29 %
Fiber 0.4 g
Calcium 96 mg