Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories157.6 kcal (8%)
Total Fat8.5 g (12%)
Carbs13.8 g (5%)
Sugars0.8 g (1%)
Protein7.1 g (14%)
Sodium288.5 mg (14%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
nonstick cooking spray
for greasing baking vessel
18gfine cornmeal
plus more for dusting ramekins
5egg whites
3egg yolks
56gcheddar cheese
14gbutter
Prepared Grits
Instructions
Step 1
Set oven rack to middle position and preheat to 350°F. Grease one 8- by 8-inch baking dish generously with butter cooking spray, making sure to cover bottoms and sides all the way up to the rims. Dust with an even coating of cornmeal, making sure to cover bottoms and sides all the way up to the rim; tap out excess cornmeal.
Step 2
Prepare grits need final product of 450g.
Step 3
In a medium bowl and using a hand mixer, beat egg whites at low speed until foamy, then increase speed to high and beat until stiff peaks form. Set aside.
Step 4
Fold the 2 tablespoons cornmeal into the grits along with the cheese, chives, and salt until well combined. Add egg yolks 1 at a time, stirring until each is fully incorporated before adding next.
Step 5
Working in 3 additions, carefully fold beaten egg whites into the grits mixture just until well combined.
Step 6
The resulting mixture should be light and airy, not heavy or thin.
Step 7
Fill prepared baking dish 3/4 of the way full with the grits mixture.
Step 8
Bake on middle rack until soufflés have risen and are just starting to brown on top, about 30 minutes. Remove carefully and serve immediately. The soufflés should remain risen for about 10 minutes after removing from the oven, and are just as good after they fall.
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