Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Use quick-cooking grits instead of instant grits for this soufflé.

Recipe by Cooking Light March 1997

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Place a large saucepan coated with cooking spray over medium-high heat until hot. Add ham; sauté 2 minutes or until lightly browned. Remove from pan; set aside.

  • Combine milk and broth in pan; bring to a boil, stirring constantly. Stir in grits; reduce heat, and simmer 7 minutes or until thick, stirring frequently. Combine grits mixture, ham, cheese, garlic powder, pepper, and spinach in a large bowl. Stir well; set aside.

  • Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold one-fourth of egg whites into grits mixture; gently fold in remaining egg whites. Spoon mixture into a 2-quart casserole or soufflé dish coated with cooking spray. Bake at 375° for 40 minutes or until set and lightly browned.

  • Note: Substitute cured ham or cooked smoked pork chops for country ham, if desired.

Nutrition Facts

198 calories; calories from fat 25%; fat 5.5g; saturated fat 2.5g; mono fat 1g; poly fat 0.1g; protein 16.6g; carbohydrates 20.9g; fiber 1.2g; cholesterol 23mg; iron 1.9mg; sodium 623mg; calcium 278mg.
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