Cheese Grits Soufflé with Mushroom Gravy

Southern Living
Cheese Grits Soufflé with Mushroom Gravy Recipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Warm, sherry-laced mushroom gravy gives this simple grits soufflé an extra layer of depth. Gruyère cheese melts perfectly into the hot grits and adds subtle nutty flavor.

Makes 6 to 8 servings


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2 tablespoons butter
2 teaspoons minced garlic
1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups uncooked stone-ground grits
2 cups (8 oz.) shredded Gruyère cheese
6 large eggs, separated
1/4 teaspoon cream of tartar
Vegetable cooking spray


Hands-on: 40 Minutes
Total: 1 Hour, 55 Minutes

1. Preheat oven to 400°. Melt butter in a large saucepan over medium heat; add garlic, and sauté 1 minute. Stir in salt, pepper, and 6 cups water. Increase heat to medium-high, and bring to a boil. Gradually whisk in grits. Reduce heat to low, and simmer, whisking often, 15 minutes or until thickened. Remove from heat; add cheese, and whisk until melted.

2. Whisk egg yolks until thick and pale. Gradually whisk about 1 cup of hot grits mixture into yolks; whisk yolk mixture into remaining hot grits mixture.

3. Beat egg whites and cream of tartar in a large bowl at high speed with an electric mixer until stiff peaks form. Fold one-fourth of egg whites into grits mixture. Fold grits mixture into remaining egg whites, and pour into a greased (with cooking spray) and floured 3-qt. baking dish.

4. Bake at 400° for 40 to 45 minutes or until puffed and golden brown. Serve immediately with Mushroom Gravy.

Created date

March 2015