Grit Souffle
- 2 quarts low-fat milk
- 2 cup quick cooking grits
- 1/2 cup butter
- 1 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 6 cup shredded Jarlsberg cheese
- 12 local eggs, well beaten
Grit Souffle
Featured in the Honolulu Star-Advertiser on June 4, 2014.
Ingredients:
Directions:
- Preheat oven to 350°F.
- Coat two 2 quart casseroles with non-stick cooking spray.
- In a large pot, boil milk; stir in grits.
- Reduce heat, stir till thick, about 4 minutes or longer.
- Remove from heat.
- Add butter, salt, pepper, and cheese.
- Stir in eggs.
- Pour mixture evenly into casserole dishes.
- Bake uncovered for 1 hour 10 minutes or until soufflé has puffed up.
Makes 15 servings.
Approximate Nutrient Analysis per serving:
410 calories, 24 g fat, 13 g saturated fat, 205 mg cholesterol, 600 mg sodium, 26 g carbohydrate, 1 g fiber, 6 g sugar, 22 g protein
