Serves: 8
Total Calories: 511
Slowly stir grits into boiling salted water in heavy saucepan. Return to boil reduce heat. Cook about 3 to 5 minutes, stirring constantly. Add butter cubes and 2 cups of the cheese, stirring until melted and mixture is smooth. Remove from heat, let cool to lukewarm, then add beaten eggs and stir until smooth. If desired, add pepper sauce and garlic salt. Pour mixture into buttered 2 1/2 -quart casserole or soufflé dish. Sprinkle top with remaining grated cheese and minced parsley, if desired. Bake at 350° for 45 to 50 minutes, or until mixture is set.
This dish may be made several hours in advance, but do not refrigerate before baking. Add more cheese, if desired.
This Grits Soufflé recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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