Eggy Grits Soufflé

Eggy Grits Soufflé
Photo by Alexandria Rowley


  • 4 large eggs
  • ¼ cup Parmesan cheese, freshly grated
  • 1 cup whole milk
  • Salt
  • ½ cup stoneground grits
  • and pepper,to taste
  • 2 dashes of Tabasco sauce

1. Preheat the oven to 425°F. Lightly butter a 4-cup souffl dish. 2. Combine 1 1/2 cups water and the milk in a heavy saucepan and warm the mixture over medium-low heat. Slowly stir or whisk in the grits until smooth and thickened, about 15 minutes. Remove from heat. 3. Lightly beat the egg yolks...

View full recipe at Epicurious


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