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Cheese Grits Souffle with Mushroom Gravy
INGRIDSTEVENS21Ingredients
55Minutes
360Calories
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Description
Southern Living
Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. butter
- 2 tsp. minced garlic
- 1 tsp. table salt
- 1/2 tsp. ground black pepper (freshly)
- 1 1/2 cups stone ground grits (uncooked)
- 2 cups gruyère cheese (shredded)
- 6 large eggs (separated)
- 1/4 tsp. cream of tartar
- vegetable cooking spray
- gravy (Mushroom)
- 1/2 cup shallots (chopped)
- 1 tsp. minced garlic
- 1 Tbsp. olive oil
- 8 oz. baby portobello mushrooms (sliced)
- 1/2 tsp. kosher salt
- 1/4 cup dry sherry
- 3 cups vegetable broth
- 2 Tbsp. all-purpose flour
- 2 Tbsp. butter
- 1 tsp. fresh thyme leaves
- 1/4 tsp. ground black pepper (freshly)
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Directions
- Preheat oven to 400°. Melt butter in a large saucepan over medium heat; add garlic, and sauté 1 minute. Stir in salt, pepper, and 6 cups water. Increase heat to medium-high, and bring to a boil. Gradually whisk in grits. Reduce heat to low, and simmer, whisking often, 15 minutes or until thickened. Remove from heat; add cheese, and whisk until melted.
- Whisk egg yolks until thick and pale. Gradually whisk about 1 cup of hot grits mixture into yolks; whisk yolk mixture into remaining hot grits mixture.
- Beat egg whites and cream of tartar in a large bowl at high speed with an electric mixer until stiff peaks form. Fold one-fourth of egg whites into grits mixture. Fold grits mixture into remaining egg whites, and pour into a greased (with cooking spray) and floured 3-qt. baking dish.
- Bake at 400° for 40 to 45 minutes or until puffed and golden brown. Serve immediately with Mushroom Gravy.
- Mushroom Gravy: Sauté shallots and garlic in hot oil in a medium nonstick skillet over medium-high heat 1 minute. Add mushrooms and 1/4 tsp. salt; sauté 5 to 6 minutes or until tender. Add sherry; cook, stirring occasionally, 30 to 45 seconds or until liquid is reduced to about 2 Tbsp. Stir in broth and remaining 1/4 tsp. salt. Bring mixture to a boil, and boil about 10 minutes or until mixture is reduced to about 1 1/2 cups. Whisk together flour and 2 Tbsp. water in a small bowl until smooth. Whisk flour mixture into mushroom mixture. Reduce heat to medium, and simmer, whisking occasionally, 2 minutes or until slightly thickened. Remove from heat; stir in butter, 1 Tbsp. at a time, until butter melts. Stir in thyme and pepper. Serve immediately, or cool completely, and refrigerate up to 2 days. Heat in a saucepan over low heat.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol270mg90% |
Sodium1430mg60% |
Potassium330mg9% |
Protein20g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber<1g2% |
Sugars3g |
Vitamin A25% |
Vitamin C4% |
Calcium40% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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