Sara's Grits Souffle
Sara Foster, owner of the Foster's Market stores of North Carolina, considers this savory grits souffle one of her specialties.
Martha Stewart Living, July 2002
- 8 tablespoons (1 stick) unsalted butter
- 3 cups water
- 3 teaspoons coarse salt
- 2 cups yellow grits (not quick-cooking)
- 3 cups milk
- 1 tablespoon sugar
- 2 cups grated (8 ounces) Monterey Jack cheese
- 1 red bell pepper, cored, seeded, and diced
- 1 jalapeno pepper, seeded and diced
- Kernels from 2 ears fresh corn (1 cup fresh or frozen corn)
- 4 large eggs, lightly beaten
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground pepper
- Preheat the oven to 350 degrees. Butter a 4-quart souffle dish with 2 tablespoons butter; set aside. In a medium saucepan, bring 3 cups water to a boil; add 1 teaspoon salt. Reduce heat to medium, and gradually add grits in a slow, steady stream while whisking constantly. Cook, stirring, until grits have thickened, about 10 minutes.
- Add 1 1/2 cups milk, and cook, stirring, until milk is absorbed, about 5 minutes more.
- Remove from heat, and stir in the remaining 1 1/2 cups milk, 6 tablespoons butter, and the sugar until well combined.
- Add cheese, red pepper, jalapeno, corn, eggs, thyme, remaining 2 teaspoons salt, and pepper, and mix well. Pour the mixture into the prepared souffle dish, and bake until the souffle has risen and is firm around the edges but the center is still slightly soft, 45 to 55 minutes. Remove from the oven, and let stand 5 minutes before serving. Serve warm.
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