Food & Cooking Recipes Breakfast & Brunch Recipes Sara's Grits Souffle 5.0 (2) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 10 Sara Foster, owner of the Foster's Market stores of North Carolina, considers this savory grits souffle one of her specialties. Ingredients 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 ½ teaspoon freshly ground pepper Directions 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. Rate it Print