Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on Time
40 Mins
Total Time
1 Hour 55 Mins
Yield
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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

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