Mexican Cheese Grits Souffle
- Ready In:
- 1hr 15mins
- 1 cup uncooked grits
- 4 cups boiling water
- 1 teaspoon salt
- 2 cups shredded sharp cheddar cheese
- 1⁄2 cup chopped onion
- 1 garlic clove, crushed
- 2 tablespoons melted butter or 2 tablespoons margarine
- 1⁄3 cup finely chopped jalapeno pepper (Or green chiles)
- 4 egg yolks
- 4 egg whites
- Preheat oven to 350º.
- Stir grits into boiling water; add salt.
- Cook 10 to 20 minutes, stirring frequently, until grits are thickened; remove from heat.
- Add cheese, stirring until melted.
- Saute' onion and garlic in butter; add to grits.
- Stir in peppers.
- Add a small amount of hot grits to egg yolks, stirring well.
- Add egg yolk mixture to grits, mixing well.
- Beat egg whites until stiff; fold into grits.
- Spoon mixture into a greased 2-qt. casserole.
- Bake at 350º for 45-50 minutes.
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I'm excited, cant wait to make this. I ordered grits from SC or perhaps Nc and I need every excuse to use them. This sounds great. DH is allergic to onions. Do you think it will affect the taste much? If it does I take it into consideration, and if it make a big difference I simply don't rate it since I'm changing the recipe. Leanne I've made this and it is my favourite mexican recipe Team F