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Garlic Cheese Grits Soufflé

Source of Recipe


From "What Can I Bring?" by Elizabeth Heiskell



List of Ingredients



• 4 cups water
  
• 1 cup uncooked quick-cooking grits
  
• 1½ teaspoons salt
  
• 3 ounces (6 tablespoons) salted butter
  
• 1 tablespoon sherry
  
• 1½ teaspoons Worcestershire sauce
  
• 1½ teaspoons liquid from hot peppers in vinegar
  
• ½ teaspoon granulated garlic
  
• 5 ounces sharp Cheddar cheese, shredded (about 1¼ cups)
  
• 1 large egg, beaten
  
• Garnish: chopped fresh chives
  






Instructions



1. Preheat the oven to 300° F. Bring the water to a boil in a saucepan over medium-high; stir in the grits and salt. Reduce the heat to low, cover, and cook until most of the water is absorbed, about 5 minutes.
   
   
2. Add the butter, sherry, Worcestershire sauce, hot pepper liquid, garlic, and 1 cup of the cheese; stir until well combined. Fold in the egg until combined.
   
   
3. Spoon into a greased 2-quart baking dish; sprinkle with the remaining ¼ cup cheese. Bake in the preheated oven until bubbly, about 1 hour. Garnish, if desired.
   
   Serves 8
   
   






Final Comments


Grits may be prepared 1 day ahead and refrigerated before baking. Bring to room temperature, and bake just before serving.