ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Garlic-Cheese Grits Soufflé

Yield 6 servings


  • 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
  • Paprika

How to Make It

  1. 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.

  2. 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.

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