Grits & Goat Cheese Soufflés
These individual creamy grits and goat cheese breakfast soufflés are a beautiful and delicious way to start your day! Combining a French classic with a Southern twist gives you a crispy, fluffy soufflé with an incredible tang from the goat cheese and creaminess from the grits. You'll want to make this again and again!
Servings: 4 servings
Cost: $1.56 per serving
Equipment
- electric mixer or stand mixer
- 4 ramekins optional: use a well-buttered 8-inch square baking dish
Ingredients
For the Grits & Goat Cheese Soufflés
- 3 tablespoons unsalted butter divided
- ½ cup shallot finely chopped
- ½ cup spring onion, green or red finely chopped; may substitute green onions
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup stone ground grits yellow or white
- 1 tablespoon Kosher salt
- 1 cup goat cheese crumbled
- 4 large eggs whites and yolks separated and brought to room temperature
- 2 teaspoons Dijon mustard
Optional Garnishes
- additional goat cheese
- pesto sauce
- hot sauce
- freshly snipped chives
Instructions
- Preheat oven to 400°F. Grease 4 8-ounce ramekins liberally with 1 tablespoon of the unsalted butter. Set atop a baking sheet that has been lined with parchment paper or aluminum foil and set all aside.
- Heat remaining unsalted butter in a large saucepan over medium heat just until butter foams. Add the shallot and spring onions and cook, stirring occasionally, until softened, about 5 minutes.
- Add 2 cups water, heavy cream, whole milk, and Kosher salt to the shallot and onion mixture and bring to a boil over medium-high heat. Do not walk away from the stove at this time, as the mixture is prone to boil over.
- Reduce heat to medium-low and whisk in the grits all at once. Cook until thickened, whisking intermittently to prevent scorching on the bottom, about 20 minutes. Remove from heat and whisk in the goat cheese until completely melted.
- While grits cook, whisk together egg yolks and Dijon in a medium bowl. Set aside. Beat egg whites with whisk attachment in the bowl of a stand mixer or with an electric hand mixer on medium-high speed until soft peaks form, 2 to 3 minutes. See recipe card below for cooking at high altitude.
- Whisk ¼ cup of the hot grits into yolk mixture to temper, then whisk tempered yolk mixture into remaining grits until combined. Gently fold one-third of the egg whites into grits and repeat until all whites are folded into grits.
- Divide mixture equally among prepared ramekins. Bake in preheated oven until puffed and set but still slightly jiggly in centers, about 15 minutes. Garnish however desired. Serve immediately!
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 562kcal | Carbohydrates: 11g | Protein: 22g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 309mg | Sodium: 2097mg | Potassium: 372mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2220IU | Vitamin C: 5mg | Calcium: 247mg | Iron: 3mg