Ingredients for Mexican Cheese Grits Souffle
- 1 cup coarse ground grits
- Boiling Water
- 1 teaspoon salt
- Sharp Cheddar Cheese
- Onion
- Garlic Clove
- 4 tablespoons butter
- Jalapeno Pepper
- Egg Yolks
- Egg Whites
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mexican Cheese Grits Souffle? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mexican Cheese Grits Souffle
- Preheat oven to 375°F (190°C). Grease a 1.5-quart souffle dish.
- In a medium saucepan, bring water and milk to a boil. Slowly whisk in grits and reduce heat to low.
- Cook, stirring frequently, until grits are tender and creamy, about 20-25 minutes.
- Stir in butter, salt, pepper, and half of the cheese until melted and smooth.
- Remove from heat and stir in jalapeños (or green chiles) and cilantro (if using).
- In a separate bowl, beat egg yolks until light and frothy.
- Gradually whisk the egg yolks into the grit mixture until well combined.
- In a clean, dry bowl, beat egg whites until stiff peaks form.
- Gently fold one-third of the egg whites into the grit mixture to lighten it.
- Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Stir in the remaining cheese.
- Pour the mixture into the prepared souffle dish.
- Bake for 45-50 minutes, or until the souffle is puffed and golden brown.
- Let stand for a few minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
5g
Fat
57g
Carbs
7g
