Garlic-Cheese Grits Soufflé

Recipe from

Southern Living


2 tablespoons butter or margarine
2 garlic cloves, minced
4 cups water
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon ground turmeric
1 cup uncooked regular grits
4 large eggs, separated
2 cups (8 ounces) shredded sharp Cheddar cheese
1/8 teaspoon hot sauce
1/4 teaspoon cream of tartar


Melt butter in a medium saucepan over medium heat; add garlic, and sauté until tender. Stir in 4 cups water and next 4 ingredients; bring to a boil. Gradually stir in grits. Reduce heat, and simmer, stirring occasionally, 15 to 20 minutes or until thickened. Remove from heat; stir in egg yolks, cheese, and hot sauce.

Beat egg whites and cream of tartar at high speed with a mixer until stiff peaks form. Fold one-fourth of egg whites into grits. Fold grits into remaining egg whites. Pour into a greased and floured 2-quart soufflé dish; sprinkle with paprika.

Bake at 400° for 45 minutes or until puffed and lightly browned.

Elizabeth R. Drawdy, Spindale, North Carolina,

Southern Living

January 1999
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