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Cheese Grits Soufflé with Mushroom Gravy

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 40 mins
Total time 1 hr, 55 mins

Makes 6 to 8 servings

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.


  • 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
  • Mushroom Gravy

How to Make It

  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.