Every so often, I come across a recipe that makes me feel as voracious as my bulldog Cooper when my Mom puts the food dish down for dinner. This recipe courtesy of The Nesting Project and Bon Appetit is no exception. It sounds like the perfect Sunday morning treat…like a big warm hug from your breakfast. Can’t wait to try this one out!
Summary: Tiny little puffs of individualized, savory deliciousness.
- 2 tablespoons (1/4 stick) butter
- 3/4 cup chopped onion
- 3/4 cup chopped leek
- 1 1/2 cups whole milk, divided
- 1/2 teaspoon salt
- 1/3 cup quick-cooking grits
- 4 large eggs, separated
- 3 green onions, chopped
- 1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces), divided
- Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes. Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend. Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese. Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.
You will need a set of small souffle dishes for baking. Any store that carries kitchen goods or utensils should carry these at fairly affordable prices. I am a fan of World Market’s cheery little red souffle terrines at only $8.97 for a set of six.
Try chopping up a bit of tender, thinly-sliced, cooked ham and adding it to this recipe for a dose of extra protein and flavor.
Cooking time (duration):45 minutes
Number of servings (yield): 6-8 (depending on size of souffle cups)
Meal type: breakfast, appetizer
Culinary tradition: French, Southern