Creamy Grits and Goat Cheese Breakfast Soufflés

Why You’ll Love This Recipe

• Southern Comfort with a Twist: Stone-ground grits are cooked until they’re ultra creamy and then baked into individual soufflés for a perfect blend of comforting and elevated!
• Goat Cheese for Creaminess: I fold mild goat cheese into the grits, adding tang and richness that makes each bite standout.
• Easy Technique, Impressive Results: My easy technique will ensure your soufflés rise beautifully with a crisp top and fluffy interior!
• Make Ahead Friendly: It’s elegant enough for a leisurely brunch, yet practical enough to bake once and enjoy reheated leftovers throughout the week.

Variations & Substitutions

• What can to add to the grits? I recommend adding some butter and grated cheese (preferably extra sharp cheddar). Since this is ultimately a soufflé, the grits are flavored with salted butter, mild goat cheese (chevre), shallot and spring onion, a hint of salt, and Dijon mustard for balance.
• Want to try a different cheese? Select whatever cheese you and your eaters will enjoy! If using cheddar cheese, microplane it rather than shredding it. Just keep ‘lite’ in the back of your mind. Marinated Feta works nicely, as does Boursin.
• Want to add meat? Go ahead and experiment! The next time I assemble these, I am planning to make this a grits and sausage souffle with Parmesan cheese. (If you love meat at breakfast, try my Charleston Shrimp and Grits with Crab Gravy or Asparagus and Ham Frittata!)

2

Make Some Grits!

Melt the butter in a large saucepan over medium heat, then add the shallot and onion and cook until softened, about 5 minutes. Add the water, heavy cream, whole milk, and a liberal addition of Kosher salt. Add the grits and simmer over low heat until thickened, about 20 minutes. Whisk occasionally to prevent lumps. Once the grits have thickened, whisk in the goat cheese until it’s completely incorporated.

3

Beat the Eggs

Whisk the egg yolks and the Dijon mustard in a medium bowl.

In a separate bowl, use an electric mixer to beat the egg whites until soft peaks form. (It’s okay if you go past soft and end up with medium or even stiff peaks.)

4

Tempering the Eggs

Whisk a small amount of the hot grits into the egg yolks, then gradually whisk in the remaining grits until the mixture is well combined. (Don’t skip this step; if you do, all you’ll have is lumpy scrambled eggs mixed with grits!)

Use a rubber spatula to scoop one-third of the stiff egg whites into the grits, then fold them in. Repeat with the remainder of the beaten whites, ensuring there are no lumps of unincorporated egg white.

5

Assembling & Baking

Spoon equal amounts of the grits and egg mixture into the prepared ramekins. Bake at 400°F for about 15 minutes, and watch the soufflés rise! They will puff and set, but will remain somewhat jiggly in their centers. They are ready to garnish and serve the moment you remove them from the oven.

To garnish, top with a teaspoon of cream, a handful of crumbled goat cheese, a spoonful of pesto sauce, or some freshly snipped chives. (My mom enjoys hers with extra cheese of choice and a small dollop of sour cream.) Enjoy!

Expert Tips

• Don’t worry about assembling a bain-marie for these souffles, as this bake is a fairly short 15 minutes.
• For those baking at a high elevation: soft peaks are essential. If the peaks are too stiff, the air in the egg whites will expand too quickly, causing an extremely high rise and then a catastrophic fall. If baking at high elevation, do not beat the egg whites beyond soft peaks.