Jack Cheese and Grits Soufflé

Jack Cheese and Grits Soufflé
Photo by www.chow.com


  • 6 large eggs
  • 2 teaspoons kosher salt
  • 6 tablespoons unsalted butter (¾ stick), cut into small pieces
  • ½ cup thinly sliced scallions
  • 8 ounces shredded dry Jack cheese (about 3 cups)
  • 1 cup quick-cooking grits (not instant)
  • 4 cups whole milk

Heat the oven to 350°F and arrange a rack in the middle. Coat a 2-quart soufflé dish or a deep baking dish with butter and set aside. Place milk in a large saucepan over medium-high heat and bring to a boil. Add grits and whisk to combine. Reduce heat to low and whisk until thickened, about 10 ...

View full recipe at Chow


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