• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Souffles with Grits, Onions, and Gruyere

I love dishes that double up. A great recipe like these souffles is great for breakfast, as a side dish, or even for a vegetarian entree. Plus, the use of grits makes it a little heartier than your average light-as-air souffle, and adds great texture. Best of all, they make this souffle amazing weather or not they fall – just add more cheese to the top and call it a savory pudding! All of which combines to make this souffle not at all frightening, altogether easy, and apartment-worthy.

All Purpose Souffle with Grits, Onions, and Gruyere

Serves 4.
Leftover Potential: None, but you can always make the grits and reduce the final egg additions to make less souffles, more delicious grits for a snack!
Recipe based on one from epicurious.com

2 Tbsp butter
3/4 cup onion, diced
3/4 cup leeks, diced
2 cloves garlic, minced
1 1/2 cups whole milk
salt, as needed
pepper, as needed
1/3 cup grits
4 eggs, seperated
1 cup gruyere

1. In a large pot, heat the butter over medium heat. Add the onions and leeks and saute until translucent. Add the garlic and saute until fragrant.
2. Add 1 1/4 cups of milk, salt, pepper, and grits. Cook until the grits are tender. Let cool completely (recipe can be mae up to this point and finished later).
3. In a small bowl, mix the remaining milk with the egg yolks. Add to the cooled grit mixture. Add the cheese, and stir to combine.
4. Whip the egg whites to medium peak. Gently fold the whipped whites into the grit mixture, mixing only to combine.
5. Gently spoon mixture into buttered ramekins, and bake at 425 degrees until puffed and lightly browned, 15-18 minutes. Serve warm.

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One Response

  1. That souffle looks so light and perfectly golden brown and good!

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