Grits, Cheese, and Onion Soufflés

Ingredients for Grits, Cheese, and Onion Soufflés

• 2 tablespoons (1/4 stick) butter

• 170g chopped onion

• 180ml chopped leek

• 350ml whole milk, divided

• 1/2 teaspoons salt

• 80ml quick-cooking grits

• 4 large eggs, separated

• 3 spring onions, chopped

• 120g (packed) grated hot pepper Monterey Jack cheese (about 110g ), divided

Preheat oven to 218°C. 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 300ml whole milk and 1/2 teaspoons salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.

Meanwhile, whisk remaining 60ml milk and yolks in small bowl to blend.

Remove grits from heat. Stir in yolk mixture, then spring onions and 90g 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 30g cheese.

Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.

Avvertenza

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